Spinach Pumpernickel Bread DipCourse: AppetizerDifficulty: EAsy, Tested
1 pint sour cream
1 cup mayonnaise
1 package chopped frozen spinach (drained and squeezed well – dry on a paper towel)
1 package Knorr Vegetable Soup mix
1 small onion, minced
1 can water chestnuts, finely chopped
1 round loaf pumpernickel bread
- Mix all ingredients together and blend well. Cover and refrigerate for three hours.
- Just before serving, slice cap off of bread and hollow out loaf. Add dip to inside of loaf. Cut-up removed bread pieces and arrange around the loaf. Serve.