Water Chestnut Dip has been in our family for quite some time. Mom has been making this recipe since the eighties. She submitted it to Southern Living, and it is printed in their 1986 Annual Recipes Cookbook. Our entire family loves this dip. We’ve made it for several gatherings, and someone always asks for the recipe. You can double the recipe for a large group. It keeps well in the refrigerator for several days and is wonderful with crackers, chips, vegetables, or just about anything you like with a dip. I promise it will become a family favorite.
Ingredients Needed for Water Chestnut Dip:
Can of sliced, drained water chestnuts
Dried parsley flakes
Garlic clove minced
Recipe Notes: We enjoy this dip with Wheat Thins but feel free to use any crackers or chips that you’re family enjoys. It’s also great with carrot sticks or celery. This recipe can easily be doubled or even tripled for a large group.
Please scroll down for the full recipe.
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Water Chestnut Dip
Servings: 3 Cups
- 1 8 ounce can sliced drained water chestnuts
- 1 cup sour cream
- 1 cup mayo
- 1/4 cup dried parsley flakes
- 1 tbsp. onion chopped
- 1 tsp. soy sauce
- 1 small garlic clove minced
- 1/4 tsp ground ginger
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