Summary

Ingredients

• 1 can chestnuts, (water chestnuts), 70 g drained weight
• 450 g creamed spinach, frozen
• 1 bunch spring onion (s)
• 3 cups sour cream, 250 g each
• 3 cups sour cream, 250 g each
• 1 tablespoon vegetable stock, grained
• 2 tablespoon mayonnaise or Miracel Whip

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Instructions

1. Thaw the spinach, it should be room temperature when mixed into the dip. Chop the water chestnuts finely (just like you chop garlic), possibly puree briefly. Cut the spring onions into small rings.
2. Put everything in a large bowl and mix well with the sour cream, sour cream, mayonnaise and granulated broth and leave to stand in the refrigerator for 1 hour, covered.
3. Serve as a dip with baked potatoes or vegetables.