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    Scott Adams
    Scott Adams

    By Scott Adams •

    Creamy Spinach Dip (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Elysse Paige.

    1 cup sour cream ½ teaspoon celery salt
    1 cup mayonnaise or Miracle Whip (dip is sweeter with Miracle Whip)
    ½ teaspoon dill weed ¼ teaspoon onion salt
    ¼ cup chopped green onions 8 oz. can water chestnuts, drained and finely chopped
    3 cups or (1 package 10 oz. box package) frozen chopped spinach, thawed and drained
    3 tablespoons red bell pepper --optional

    Celiac.com Sponsor (A12):
    In medium bowl, combine sour cream, mayonnaise and seasonings. Stir in onions, spinach, water chestnuts and red pepper. Cover, refrigerate
    several hours to allow flavors to blend. Serve with veggies, crackers, etc. Makes 3 ½ cups.


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    Guest Rochelle

    Guest Rochelle

    Posted

    Hi! I am making my father a selection of pates and dips for his Christmas gift this year. I like this recipe but I am just wondering how long it is good for once prepared? Also if you have any other suggestions it would be greatly appreciated.

    Thanks!

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    Guest Pam
    Hi! I am making my father a selection of pates and dips for his Christmas gift this year. I like this recipe but I am just wondering how long it is good for once prepared? Also if you have any other suggestions it would be greatly appreciated.

    Thanks!

    Great recipe. Also, to Rochelle, you can easily make a dip by processing chickpeas or cannellinin beans in the food processor with a bit of olive oil, lemon juice and some roasted red pepper.

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    Guest Friend
    Hi! I am making my father a selection of pates and dips for his Christmas gift this year. I like this recipe but I am just wondering how long it is good for once prepared? Also if you have any other suggestions it would be greatly appreciated.

    Thanks!

    Sampled this recipe along with a traditional one using soup mix. All at the party preferred the gluten-free recipe as it had more flavor. I strongly suggest this for anyone who is sensitive to gluten.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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