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Whitefish Bay Spinach Dip


  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (1.4 ounce) package dry vegetable soup mix
  • 1 (8 ounce) can water chestnuts, drained, chopped
  • 3 scallions, chopped
  • 1 1/2 cup mayonnaise
  • 1 cup sour cream
  • 1 tablespoon shredded carrots

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  1. Squeeze spinach until excessive moisture is removed. Put into bowl, add remaining ingredients and mix well.
  2. Cover and refrigerate for 2 hours or overnight.
  3. Stir before serving.

Yield: about 4 cups

Dip is better if refrigerated overnight.