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BONGO DIP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. 1 cup mayonnaise 1 cup sour cream 10 ounce package chopped spinach thawed and drained 1 small can water chestnuts chopped fine 1 small onion chopped fine 1 envelope dry vegetable soup mix 1 cup mild shredded cheddar cheese Combine first six ingredients in a bowl and mix well. Put mixture into shallow baking dish then sprinkle cheese on top. Bake at 375 for 15 minutes then serve immediately with hot garlic bread.



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