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Monica's Scrum-dilly-um Spinach Dip
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Monica Kim, UCLA

  • 2 boxes frozen chopped spinach, thawed
  • 1 box Knorr's leek soup mix
  • 1-1/2 cups (350 ml) mayonnaise
  • 1 cup (225 ml) sour cream
  • 1 small can water chestnuts, chopped up
  • 2 green onions, chopped up
  • 2 sourdough bread rounds
  • Mix together the mayonnaise, sour cream, and leek soup mix in a bowl.
  • Add spinach and mix thoroughly.
  • Add water chestnuts and green onions and mix.
  • Cut one sourdough round into a bowl and fill it with the spinach mixture.
  • Cut the other sourdough round into pieces and toast if desired.
  • Enjoy!
This spinach dip recipe has been in my family for many generations. Every now and then someone will add something new to make it even better! I always get millions of compliments on it, and people are always begging me for the recipe, so here it is for all to enjoy!

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