Ingredients

The following ingredients have 4 Servings
  • 2 pounds frozen spinach (defrosted)
  • 16 ounces cream cheese (room temperature)
  • 1 cup mayonnaise
  • 1 cup dried vegetable soup mix
  • 5 green onions (thinly sliced)
  • 16 ounces canned water chestnuts (drained and minced)
  • 2 garlic cloves (minced)
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Instruction

  • Make sure your cream cheese is at room temperature and the spinach is totally defrosted before starting.
  • Place all ingredients into a large mixing bowl and mix with a fork or your clean hands. Make sure to really work everything together and make sure to break up all of the cream cheese clumps.
  • Once everything is well combined, cover the bowl and place in the refrigerator for at least 4 hours, preferably overnight. This is so that the vegetable soup mix can re-hydrate.
  • Serve with a gluten free baguette, tortilla chips, crackers or a sourdough bread bowl if you're not gluten free!