Yields
10 - 12
Ingredients
16oz. Sour Cream
16oz. Mayonnaise
2 packets of Vegetable Soup & Dip Mix
1 packet of Onion Soup & Dip Mix
2 10oz. packages of Frozen Chopped Spinach
1 small can of Diced Water Chestnuts
Ground Black and/or Cayenne Pepper to taste (start with ⅛ teaspoon)
2 Loaves Round Firm Pumpernickel or Rye Bread
Nutritional information
No nutrition information available
Instructions
Mix sour cream, mayonnaise, vegetable & onion soup mixes together in a large bowl.
Defrost, drain and squeeze spinach to remove all moisture.
Add dried Spinach, Water Chestnuts and Pepper (to taste). Mix thoroughly. Refrigerate 3 - 24 hrs prior to serving.
Cut up bread into cubes and serve on the side of the Spinach Dip.
Presentation Tip - Cut a round whole in the top of one of the breads. Place a small ramekin in the center so the surrounding bread stays dry and you can easily replenish dip with little mess.
