 | | Directions |
- Thaw spinach and press with paper towel to drain excess water. Then, peel and mince onions.
- In a medium bowl, combine all the dip ingredients. Cover and refrigerate several hours or overnight to allow flavors to blend.
- Before serving, prepare bread by slicing off the top with a serrated knife. Remove the inside and slice into cubes to reserve for dipping. Spoon dip into hollowed bread. Crackers and vegetables can also be served with the spinach dip.
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Prep Time: 30 minutes
Servings: 40
Serving Size: 1 tablespoon
|  | | Ingredients | | - | | 10 ounces frozen spinach, thawed and drained |
| - | | 8 ounces water chestnuts, drained and chopped |
| - | | 1 envelope dry vegetable soup mix (without noodles) |
| - | | 1 cup mayonnaise |
| - | | 1 cup sour cream |
| - | | 3 green onions, minced |
| - | | 1 large round loaf of rye bread |
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