Chestnut and Spinach Dip

* 1 1/2 cups shelled raw chestnut meats

* 10 ounce package of frozen chopped spinach, thawed

* ¼ cup diced green onion

* 1 or 2 packages of dried vegetable soup mix

* 2 cups sour cream

* 1 cup mayonnaise

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell".

Boil shelled chestnut meats in chicken broth or water about 9 minutes or until slightly crunchy, drain. Let meats cool and then coarsely chop the meats. Rinse thawed spinach in water and drain thoroughly in a small strainer.

Combine meats and other ingredients in a bowl. Two packages of the vegetable soup mix will make a more seasoned and thicker dip if desired. Refrigerate mixture at least 6 hours to soften the dried vegetables and combine flavors.

Serve with crackers and/or pour into a bread bowl.

(Recipe developed by Julie Rhoads, UMCA)