 | | Directions |
- Thaw and drain the frozen spinach. Chop the fresh parsley.
- In a bowl, stir together the spinach, parsley, water chestnuts, celery, mayonnaise, soup mix, green onions, salt, and pepper.
- Cover the bowl and refrigerate for at least 2 to 4 hours before serving. (The dip can be made the day before.)
Optional: Hollow out a round loaf of rye bread and fill it with the spinach dip mixture prior to serving. Save the bread pieces (from the hollowed out portion) to be eaten with the dip. |
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Prep Time: 25 minutes
Container: medium size bowl
Servings: 40
Serving Size: 1 tablespoon
|  | | Ingredients | | - | | 10 ounces frozen chopped spinach (thawed and drained) |
| - | | 1/2 bunch fresh parsley, chopped |
| - | | 8 ounces sour cream |
| - | | 1 1/2 cups mayonnaise |
| - | | 1 package dry vegetable soup mix |
| - | | 8 ounces chopped water chestnuts, drained |
| - | | 1/2 cup celery, finely chopped |
| - | | 4 green onions, finely chopped |
| - | | 1 teaspoon salt (optional) |
| - | | 1 teaspoon freshly ground black pepper |
| - | | Optional: a large loaf of round rye bread that can be hollowed out and used as a serving bowl |
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