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SPINACH DIP FROM SCRATCH

Sep 11, 2020

INGREDIENTS:
3 cups Plain Greek Yogurt
1/2 cup Mayonnaise
1 teaspoon Worcestershire Sauce
3 tablespoons Dried Onion Flakes
1 1/2 teaspoons Granulated Garlic
1 teaspoon Celery Seeds
3/4 teaspoon Salt
1/2 teaspoon Italian Seasoning
1/2 teaspoon Fresh Ground Black Pepper
1/4 teaspoon Turmeric (omit for a white dip)
3 whole Carrots, Shredded
8 ounces Water Chestnuts, Drained and Chopped
10 ounces Frozen Spinach, Thawed, Squeezed Dry, and Chopped

INSTRUCTIONS:
Combine all ingredients in a bowl, and mix until well combined.
Refrigerate for a minimum of 4 hours or overnight.