Monday, May 14, 2007

Spinach Dip

This is a cold dip.

1 cup mayo
16 ounces low fat sour cream
1 package Knorr vegetable soup mix
10 ounces frozen spinach, thawed and squeezed dry.
1 can chopped water chestnuts or 1 can artichoke heart pieces, chopped
1/4 cup feta cheese (optional)

Combine all ingredients in a mixing bowl and refrigerate for at least two hours for the flavors to combine.

Serve with vegetable crudite, or this dip can be used to fill a bread bowl and dip bread cubes into it.

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