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Spinach Mushroom Dip Recipe
|Frozen spinach||10 Ounce (1 Package)|
|Canned mushrooms||8 Ounce, chopped (2 Cans, 4 Ounce Each)|
|Sour cream||16 Ounce (1 Container)|
|Creamy italian dressing||16 Ounce (1 Package, Hidden Valley)|
|Canned water chestnuts||6 Ounce, sliced and drained (1 Can)|
Serving size: Complete recipe
Calories 2832 Calories from Fat 2240
% Daily Value*
Total Fat 251 g386.3%
Saturated Fat 68.3 g341.6%
Trans Fat 0 g
Cholesterol 235.9 mg
Sodium 4450.2 mg185.4%
Total Carbohydrates 111 g37.1%
Dietary Fiber 9.7 g38.9%
Sugars 49.7 g
Protein 37 g74.4%
Vitamin A 717% Vitamin C 67.3%
Calcium 118.5% Iron 42.4%
*Based on a 2000 Calorie diet
Drain and pat dry mushrooms.
Blend spinach and mushrooms in food processor.
Add sour cream and Italian dressing and process until blended.
Stir in water chestnuts and chill well.