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Spinach, Tomato & Bacon Dip: Stir 1/2 cup chopped tomato, 1/4 cup crumbled cooked bacon and 1/2 tsp. seasoned salt into prepared dip. Serve with assorted dippers. Refrigerate 1 hour. Or use as a topping for baked potato or as a spread for sandwiches or tortilla wraps. Makes 1 1/2 cups.
Confetti Spinach Dip: Stir 1 cup sour cream, 1/2 cup mayonnaise, 1 can (8 oz.) water chestnuts, drained and chopped, 1/4 cup each chopped green onions and red bell pepper, 1 tsp. McCormick Dill Weed and Seasoning Mix until well blended. Refrigerate 1 hour. Serve with assorted dippers or in bread bowl, if desired. Makes 2 1/4 cups.
CORN MALTODEXTRIN, SPINACH, ONION, HYDROLYZED CORN GLUTEN AND WHEAT GLUTEN, SALT, MODIFIED TAPICO AND CORN STARCHES, SPICES (INCLUDING DILL WEED, PARSLEY), AND TOMATO.
1 tsp. dry mix (2g)