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This is a great dip to serve anytime. I have been making this recipe since the eighties. I submitted it to Southern Living and it is printed in their 1986 Annual Recipes Cookbook. My entire family loves this dip. It would be great for an family gathering.
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
Mix well, chill thoroughly before serving. Makes 3 cups. Enjoy!
Great with wheat thins.
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