Wednesday, January 30, 2008

Pumpernickel Spinach Dip

1 1/2 cups sour cream
1 cup mayonnaise
1 packet of vegetable soup mix (Knorr's)
1 bunch of green onions (chopped, greens too!)
1 can of chopped water chestnuts (optional)
1 pkg frozen chopped spinach, drained and squeezed dry
1 large pumpernickel bread

In a bowl, blend sour cream, mayo, the soup mix, green onions water chestnuts and spinach.

Remove top and insides of the pumpernickel loaf, creating a bread bowl. Cut and reserve removed bread for dipping.

Spoon the spinach mixture into the pumpernickel bread bowl, and serve! This refrigerates for about a week, but to store remove dip from bread and place into a container.

No comments:

Post a Comment