Spinach Pumpernickel Bread Dip
Spinach Pumpernickel Bread Dip
Course: AppetizerDifficulty: EAsy, TestedServings
24
servingsPrep time
30
minutesIngredients
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
Directions
- 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.