Shelly's Recipe

SHRIMP DIP V

Category: Dips - Seafood Cold

1 (10 oz) pkg chopped frozen spinach
1 cup sour cream
1 cup mayo
1 tbsp horseradish
1 pkg vegetable soup mix
8 oz water chestnuts, well drained and chopped
4 tbsp finely chopped red onions
2 cups cooked peeled baby shrimp
1 round loaf pumpernickel bread

Thaw spinach and squeeze out as much water as possible. Combine spinach, sour cream, mayonnaise and horseradish. Stir in dry soup mix, chopped water chestnuts and onion; stir well. Chill for at least 2 hours.

Before serving, stir shrimp into mixture. Cut off top of bread and hollow out, reserving lid and inner bread chunks to serve along side. Fill hollowed bread with dip.