 | | Directions |
- Thaw frozen spinach and let drain.
- In a bowl combine the spinach, water chestnuts, celery, mayonnaise, soup mix, green onions, salt, and pepper. Mix in bacon. If desired, reserve1/2 tablespoon of the bacon and use to garnish top of dip prior to serving.
- Place in a covered container and refrigerate for at least 2-4 hours before serving. This dip can be prepared a day ahead of serving.
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Prep Time: 30 minutes
Container: Serving bowl - medium sized
Servings: 42
Serving Size: 1 tablespoon
|  | | Ingredients | | - | | 10 ounces frozen chopped spinach, thaw and drained |
| - | | 8 ounces sour cream |
| - | | 1 1/2 cups mayonnaise |
| - | | package dry vegetable soup mix |
| - | | 8 ounces chopped water chestnuts, drained |
| - | | 1/2 cup celery |
| - | | green onions, chopped fine |
| - | | 2/3 cup bacon pieces, crumbled or dried bits |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon black pepper, fresh ground |
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