MARILYNN’S SPINACH DIP

MARILYNN’S SPINACH DIP

Ingredients:
1 envelope vegetable soup mix
1 container (8 oz.) regular or light sour cream
1 cup regular or light mayonnaise
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 can (8 oz.) water chestnuts, drained and chopped (optional)

Directions:
In medium bowl, combine all ingredients; chill for at least 2 hours.
Serve with crackers, corn chips or tortilla chips.
SALSA
Peel 6 medium tomatoes. Put tomatoes in a pot of boiling water for
approximately 30 seconds and remove with a slotted spoon. Let tomatoes
cool in chilled water then remove the skin. Place 1 medium sized chopped
onion, 2 cloves minced garlic, 1 tsp. olive oil, 1 tsp. sugar, 2 green chilies
(diced), (may also substitute with 1 small can drained green chilies), the
juice of 1 lime and 2 Tbs. freshly chopped cilantro. Using the food
processor, blend until coarsely chopped. Salt and pepper to taste. Serve
with tortilla chips
Old Fashioned Family Recipes Marilynn Mansfield 6
BEST PARTY MIX
2 cup (1 stick) butter or margarine (melted)
Va tsp. seasoned salt
4 2 tsp. Worcestershire sauce