- 1 ½ c shelled raw chestnut meats, coarsely chopped
- 10 oz pkg frozen chopped spinach, thawed, rinsed and drained
- ¼ c diced green onion
- 1 pkg dried vegetable soup mix (2 makes dip thicker, more seasoned)
- 2 c vegan sour cream
- 1 c vegan mayonnaise
Combine nutmeats and other ingredients in a bowl. Refrigerate mixture at least 6 hours. Serve with crackers and/or pour into bread bowl.