1 cup sour cream
1 envelope ranch salad dressing mix
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1 can (8 oz) water chestnuts, drained and chopped
1/2 cup chopped red peppers
Cut up veggies for dipping
Mix cheese, sour cream, and dressing mix until well blended. Stir in spinach, water chestnuts and chopped pepper. Cover and refrigerate several hours. Serve with cup up veggies.
makes 28 servings.
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