Spinach Dip

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I love this spinach dip! I had it at a party years ago and the hostess shared her recipe. She served her dip in a pumpernickel bread bowl with additional bread for the dip. I like the dip with raw veggies and Ruffles potato chips. This dip also make a nice spread for sandwiches and wraps.

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Spinach Dip

8 ounces cream cheese, softened
1 cup sour cream
1 envelope (1 ounce) ranch salad dressing mix
1 package (10 ounces) frozen chopped spinach, thawed, drained completely
1 can (8 ounces) water chestnuts, drained, chopped

Beat the cream cheese in a medium bowl with an electric mixer until smooth. Add the sour cream and ranch salad dressing mix and beat until well combined.

Microwave the frozen chopped spinach for about 3 minutes (until it is defrosted). Drain the spinach in a colander. When the spinach is cool enough to handle, squeeze out as much liquid as possible. Stir the drained, chopped spinach and the chopped water chestnuts into the cream cheese mixture. Cover and chill in refrigerator for at least an hour before serving. Serve with raw veggies (carrots, celery, bell peppers, broccoli, cauliflower, etc…), crackers, and/or (toasted or not) pumpernickel bread.

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