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Creamy Spinach Dip (Gluten-Free)

This recipe comes to us from Elysse Paige.

1 cup sour cream ½ teaspoon celery salt
1 cup mayonnaise or Miracle Whip (dip is sweeter with Miracle Whip)
½ teaspoon dill weed ¼ teaspoon onion salt
¼ cup chopped green onions 8 oz. can water chestnuts, drained and finely chopped
3 cups or (1 package 10 oz. box package) frozen chopped spinach, thawed and drained
3 tablespoons red bell pepper --optional

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In medium bowl, combine sour cream, mayonnaise and seasonings. Stir in onions, spinach, water chestnuts and red pepper. Cover, refrigerate
several hours to allow flavors to blend. Serve with veggies, crackers, etc. Makes 3 ½ cups.

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3 Responses:

 
Rochelle
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said this on
01 Dec 2008 11:40:35 AM PDT
Hi! I am making my father a selection of pates and dips for his Christmas gift this year. I like this recipe but I am just wondering how long it is good for once prepared? Also if you have any other suggestions it would be greatly appreciated.
Thanks!

 
Pam
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said this on
20 Dec 2010 6:09:44 AM PDT
Great recipe. Also, to Rochelle, you can easily make a dip by processing chickpeas or cannellinin beans in the food processor with a bit of olive oil, lemon juice and some roasted red pepper.

 
Friend
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said this on
03 Nov 2013 6:21:40 AM PDT
Sampled this recipe along with a traditional one using soup mix. All at the party preferred the gluten-free recipe as it had more flavor. I strongly suggest this for anyone who is sensitive to gluten.




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