Pat's Spinach Dip

By Kathy_S

Ingredients

• 10 oz. frozen spinach or 1/2 lb. fresh
• 8 oz. can water chestnuts chopped (optional)
• 1 cup yogurt
• 1 cup sour sream
• 1 cup salad dressing or mayonnaise
• 1 pkg. vegetable soup mix
• 1 round loaf of french or sour dough bread

Preparation

Step 1

Cook spinach. Drain well and chop fine. Drain and chop water chestnuts. Combine yogurt, sour cream and salad dressing with vegetable soup mix. Add chopped spinach and chestnuts to yogurt mixture. Chill 1 hour. Can be made 1 week ahead. Also can be frozen. When defrosted, add another 1/2 cup sour cream and stir. This extra sour cream enhances the appearance. Hollow out 1 round loaf of bread. Fill with dip and serve with bread and crisp raw vegetables.

Yiel: 5 cups.