Classic Spinach Dip

By JimMac

Served in a hollowed-out pumpernickel round loaf, this makes an attractive appetizers.

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.