Spinach Dip

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 cup plain yogurt
1 cup mayonnaise
1 (1-5/8-ounce) package Knorr's Vegetable Soup mix
1 (10-ounce) package frozen, chopped spinach, thawed and drained
1 (8-ounce) can water chestnuts, drained and chopped
1 head of cabbage
cherry tomatoes
crackers or raw vegetables
Optional: 1 pound, round, unsliced loaf pumpernickel


Blend yogurt, mayonnaise, soup mix, spinach, and water chestnuts in a blender or food processor. Chill at least eight hours so that flavors blend.

To serve, hollow out a pretty head of cabbage, and fill it with dip.

Place cherry tomatoes on toothpicks, and space them evenly around the top of the cabbage.

Serve with tiny crackers or bite-sized raw vegetables.

As a serving variation, hollow out a loaf of pumpernickel bread, reserving the bread pieces. Fill the crust with dip.

Use the bread pieces for dipping.

YIELDS: 3 cups

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