1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8-ounce) can water chestnuts, drained, chopped
6 slices bacon, cooked crumbled
Instructions
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.
Toast pecans in a heavy skillet over medium-low
heat,stirring constantly,until nuts are golden and
fragrant.
Originally Submitted
11/27/2011
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