Spinach & Artichoke Bread Bowl Dip
Ann Gomes
Best spinach dip ever
ingredients
- 1 (10 oz.) Package Frozen Chopped Spinach, thawed (do not use fresh)
- 1 1/2 Cup Sour Cream
- 1 Cup Mayonnaise
- 1 (4 oz.) Package Knorr Vegetable Soup Mix
- 1 (8 oz.) Can Water Chestnuts (finely chopped)
- 3 Green Onions (finely chopped)
- 2 Pound Round Pumpernickel or 5 Grain Bread
directions
- 1
Squeeze spinach until dry
- 2
In medium bowl, stir together spinach, sour cream and soup mix
- 3
Add water chestnuts and green onions Cover and refrigerate 2 hours or overnight
- 4
Cut slice from top of bread, hollow out loaf to leave shell to contain dip
- 5
Use bread removed from shell and top slice to cut into bite size pieces
- 6
Butter inside of bread shell, fill bread with dip and place on platter and surround with bread pieces and variety of raw vegetables
- 7
After the dip is eaten, enjoy the dip soaked bread shell as well
Source: Ann
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