- 10 1/2 ounces [300 g] frozen chopped spinach, thawed and drained
- 1 cup [250 mL] mayonnaise [regular or light]
- 2 cups [500 mL] sour cream
- 1 pouch vegetable soup or leek cream soup mix
- 10 ounces [284 g] water chestnuts, drained and chopped
- 3 green onions, chopped
- 1 large Pumpernickel bread loaf [optional]
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- Mix together spinach, mayonnaise, sour cream, vegetable soup or leek cream soup mix, water chestnuts and green onions.
- If desired, delicately hollow-out bread loaf.
- Pour dip into bread loaf.
- Cover and refrigerate for at least 2 hours, before serving.
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