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)
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