Ingredients
1
box (9 oz) frozen chopped spinach
1
container (8 oz) sour cream
1
cup mayonnaise
1/2
teaspoon celery salt
1/2
teaspoon dried dill weed
1/4
teaspoon onion salt
1/4
cup chopped green onions
1
can (8 oz) water chestnuts, drained, finely chopped
1
jar (2 oz) diced pimientos, drained
Crackers or cut-up fresh vegetables
Preparation
Cook spinach as directed on package. Cool slightly; squeeze to drain well.
Meanwhile, in medium bowl, mix sour cream, mayonnaise, celery salt, dill and onion salt. Stir in cooked spinach, onions, water chestnuts and pimientos. Cover; refrigerate at least 2 hours to blend flavors. Serve dip with crackers.
