Marilyn Martin's Recipe

SPINICH DIP

Category: Recipes

Spinach Dip


1 (10 oz.) package frozen chopped spinach (thawed and thoroughly drained)
1 envelope dehydrated vegetable soup mix (substitution: dehydrated onion soup mix)
1 (8 oz.) can water chestnuts (chopped extra fine)
2 cups mayonnaise
2 cups sour cream
Mix above ingredients in a large bowl. Carve out center of round sourdough French Bread, leaving 1/2 inch thick edge. Tear or cut bread into bite size pieces and toast in a 350° oven until light brown.

Fill bread bowl with spinach mixture allowing it to season at least 1 hour, before serving. Place filled bread bowl on a large round platter and arrange toasted bread pieces around the platter for dipping.
Tip: Squeeze spinach by hand until all liquid is gone.