On Line Cookbook
Monica's Scrum-dilly-um Spinach Dip
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Monica Kim, UCLA

Ingredients
  • 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
Preparation
  • 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!
Comments
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!

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.