Spinach Tea Sandwiches

Spinach Tea Sandwiches
Spinach Tea Sandwiches


1 box (10 ounces) frozen chopped spinach, drained and squeezed dry
1 pkg Knorr’s dry vegetable soup mix
1 small can water chestnuts, finely chopped
1 1/2 cups sour cream
1 cup mayonnaise
3 scallions, chopped

1 few tablespoons butter, softened

1 to 2 loaves sliced white bread (not the really soft bread)


Mix the sour cream and mayonnaise together in a bowl. Pour in the soup mix, water chestnuts, spinach, and scallions. Mix well and refrigerate for at least four hours. To assemble sandwiches, cut crusts off bread.  Lightly butter bread on both sides. Spread some of the spinach mixture on top of one slice of bread.  Top with slice of bread.  You can either cut sandwiches into 1 inch strips or cut on an angle to make 4 triangles.  Sandwiches can be made an hour or two ahead and refrigerated until right before serving.