Spinach Dip

Joyce O's Note:

This dip makes a great party appetizer. It has become a regular at our house on holidays and football Sundays. It tastes best when refrigerated overnight.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 15

• 1 (10 ounce) package frozen chopped spinach , thawed
• 2 cups sour cream
• 1 cup mayonnaise
• 1 (4 ounce) package Knorr vegetable soup mix
• 1 (5 ounce) package sargento grated parmesan cheese
• 2 celery ribs , finely chopped
• 4 green onions , finely chopped
• 1 quarter red bell pepper , finely chopped (optional)
• 1 large round loafpumpernickel bread or 1 large similar bread
• 2 tablespoons butter or 2 tablespoons margarine spread

Directions:

1. Squeeze spinach thoroughly until dry.
2. In a large bowl, mix together spinach, sour cream, mayonnaise, soup mix, cheese, celery, green onions and red pepper
3. Cover tightly and refrigerate overnight or at least 4 hours.
4. Cut slice from top of round loaf of bread.
5. Hollow out loaf leaving outside shell to hold dip
6. Cut bread removed from loaf into bite size pieces.
7. Butter inside of bread shell or line shell with plastic wrap if some dip is expected to be left over.
8. Fill loaf with dip and place on platter surrounded with bread pieces, crackers and raw vegetables.

Reviews

[VegHeadCowbelly]

This was PHENOMENAL! I had a friend email me the day after I made it saying that she "had dreams about it" that night! Perfect texture, flavor, consistency. I followed the directions to a T and it was easy, fast, and fantastic. I will always use this recipe now.