Spinach Dip

 Marinade time - 6 hour to overnight

  • 1 cup mayonnaise
  • 1 (16 ounce) container sour cream
  • 1 (1.8 ounce) package dry leek soup mix
  • 1 (4 ounce) can water chestnuts, drained and chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed of all water.
  • 2 (1 pound) loaf round sourdough bread OR 1 lb sourdough, crackers and veggies.
      1. In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
      2. Remove top and interior of sourdough bread. Fill with  mixture. Tear removed bread and other loaf round into chunk pieces for dipping. 
        Makes about 4 cups of dip.

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