Ingredients
1pkg (300g) frozen chopped spinach thawed
2 cups sour cream (500ml)
1 cup mayonnaise, real or light (250ml)
1 pkg Knorr vegetable or leek soup mix
1 can (10oz/28g) water chestnuts drained and chopped
3 green onions chopped
1 round pumpernickel or loaf rye bread optional1pkg
(300g) frozen chopped spinach thawed
2 cups sour cream (500ml)
1 cup mayonnaise, real or light (250ml)
1 pkg Knorr vegetable or leek soup mix
1 can (10oz/28g) water chestnuts drained and chopped
3 green onions chopped
1 round pumpernickel or loaf rye bread optional
Directions
Squeeze excess moisture from spinach. Combine spinach,
sour cream, mayonnaise, soup mix, water chestnuts and
green onions.
Scoop out the loaf of bread chosen, reserving
scooped out bread. Fill hollow with dip, cover and
refrigerate for about 2 hours.
Serve with bread cubes from reserved bread and assorted
vegetables or fruit. Makes 4 cups dip
