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Chestnut and Spinach Dip

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“A neat dip for the holidays adapted from a recipe developed by Julie Rhoads, Center for Agroforestry, University of Missouri.”
READY IN:
10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the chestnuts about the size of a popcorn kernel or smaller.
  2. Rinse thawed spinach in water and drain very thoroughly in a small colander.
  3. Chop in small pieces.
  4. Combine all ingredients in a bowl. Refrigerate mixture at least 6 hours to soften the dried vegetables and combine flavors.
  5. Serve with crackers, raw veggies.

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