Ingredients
  water chestnuts1 can
drained and chopped
  frozen spinach1 pack
10 ounces, thawed
 knorr leek recipe mix1 packet
 sour cream16 oz
 baguette
sliced at a diagonal then crisped

cookware

mixing bowl
1
Chop the water chestnuts. Squeeze out excess water from the spinach.
2
In the mixing bowl, combine the spinach, leek recipe, water chestnuts, and sour cream. Let the dip rest in the fridge for at least 1 hour for the flavors to develop.
3
Serve with pieces of crisped baguette.
Source

Cora Braganza