Classic Spinach Dip
By JimMac
Served in a hollowed-out pumpernickel round loaf, this makes an attractive appetizers.
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Ingredients
- 1 PKG (43g) KNORR VEGETABLE SOUP MIX
- 2 CUPS SOUR CREAM
- 1 CUP MAYONNAISE
- 1 PKG (300g) FROZEN CHOPPED SPINACH (THAWED & SQUEEZED)
- 1 10 OZ CAN WATER CHESTNUTS (DRAINED & CHOPPED)
- 3 CHOPPED GREEN ONIONS
- 1 LOAF ROUND PUMPERNICKEL BREAD
Details
Servings 12
Preparation
Step 1
IN A BOWL, BLEND ALL INGREDIENTS EXCEPT BREAD; MIX WELL. COVER AND REFRIGERATE 2 HOURS TO BLEND FLAVOURS. STIR BEFORE SERVING.
TO SERVE, SLICE OF TOP ½ INCH OF BREAD. TEAR OR CUT INTO DIPPING SIZE CUBES. SCOOP OUT CENTRE OF BREAD TO MAKE A BOWL.
TEAR OR CUT INTO DIPPING SIZE CUBES AS WELL. PLACE BREAD BOWL ON PLATE AND BREAD PIECES AROUND THE BOW. FILL WITH DIP AND SERVE.
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