Chestnut and Spinach Dip

Dips and Spreads.
Serve with crackers, pita chips or raw veggies. 

Chestnut and Spinach Dip


Quantity Ingredients
1 1/2 cups shelled, blanched chestnuts
10 oz. pkg. frozen chopped spinach, thawed
1/4 cup minced green onion
1 pkg. Knorr's (or other brand) vegetable soup mix
2 cups light sour cream
1 cup fat-free mayonnaise


1. Chop the chestnuts about the size of a popcorn kernel or smaller. Rinse thawed spinach in water and drain thoroughly in a small strainer. Chop into small pieces 2. In a medium bowl, combine chestnuts, spinach, green onion, soup mix, sour cream and mayonnaise. 3. Refrigerate mixture at least 6 hours to soften the dried vegetables and to meld the flavors. Makes about 6 cups.