Stir the soup mix, sour cream, spinach and almonds, if desired, in a medium bowl. Cover and refrigerate for 2 hours. Serve with Pepperidge Farm crackers, chips or fresh cut-up vegetables for dipping.
1 envelope (about 1 ounce) dry onion recipe soup & dip mix16 ounces (1 container) sour cream1 package chopped frozen spinach, thawed and well drained0.333 cup chopped toasted almonds (optional)
Ground beef seasoned with taco seasoning m...
Our Italian tortellini soup recipe is hear...
Campbell's Kitchen & Campbell Soup Company...
Our recipe for Instant Pot® Tuscan Bean a...