Knorr Spinach Dip
Knorr™ Spinach Dip
ingredients
2 cups regular or low-fat sour cream
1 cup regular or low-fat mayonnaise (Hellman's is nice in this, but any kind is fine)
1 package Knorr vegetable soup mix
1 package (300 g.) frozen spinach
1 can (227 g.) water chestnuts, drained and chopped
(optional) 3 green onions, chopped
2 loaves of round sourdough bread or pumpernickel bread or 1 of each
method
Thaw the frozen spinach fully and drain well, wringing out by squeezing any additional water.
Chop the spinach and then mix it with the sour cream, mayonnaise, water chestnuts, (green onions, if using) and soup mix. Refrigerate for at least an hour, preferably 2 hours or more.
When ready to serve, hollow out one of the loaves of bread with a knife, cutting the bread you remove into 2 inch chunks for dipping. Cut up the second loaf into similar sized cubes to use for dipping. (Or just place in a pretty bowl with sliced bread placed around it on a plate).
Place the hollowed out loaf of bread on a serving plate and fill the hollow with the chilled dip. Arrange the cubes of bread around the loaf and use them to dip.
http://www.fortysomething.ca/2008/12/knorr_spinach_dip.php