Chestnut and Spinach Dip
Recipe developed by Julie Rhoads, UMCA
* 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.