A delicious dip make with
sour cream, cheddar cheese, bacon, spinach, water chestnuts and
dry vegetable soup mix.
Cheddar
Bacon Spinach Dip
- 2 cups sour cream
1/2 cup mayonnaise
1 (1.4-ounce) envelope dry vegetable soup mix
2 cups (8 ounces) shredded cheddar cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed
dry
1 (8-ounce) can water chestnuts, drained, chopped
6 slices bacon, cooked crumbled
- Combine sour cream, mayonnaise
and soup mix in large bowl; mix well. Stir in the shredded cheddar
cheese, spinach, water chestnuts and 1/3 cup bacon until well
mixed. Cover; refrigerate a minimum of 1 hour.
Makes 5 cups.
*Toast pecans in a heavy
skillet over medium-low heat,, stirring constantly, until nuts
are golden and fragrant.
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