Spinach dip
  • 1 (10 oz.) pkg. frozen chopped spinach, thawed
  • 1½ c. sour cream
  • 1 c. mayonnaise (I use Hellmann's)
  • 1 (4 oz.) pkg. Knorr vegetable soup mix
  • 1 (8 oz.) can water chestnuts, finely chopped
  • 3 green onions, finely chopped
  • Round loaf of pumpernickel, rye or sourdough bread
  1. Squeeze spinach until dry (get as much water out as you can.
  2. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions.
  3. Refrigerate in a covered container at least two hours.
  4. Cut a hole in the center of the round of bread and remove bread. Cut the bread from the center into small 1 inch cubes. You may want to have one extra loaf of bread cut up in squares so you won't run out.
  5. Enjoy!
Recipe by at http://www.beckiswholelife.com/2012/11/01/spinach-dip/