Spinach Dip
photo by Redneck Epicurean
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
2 1/2 cups
ingredients
- 10 ounces frozen spinach, thaw and drain
- 1 (1 1/2 ounce) package Knorr vegetable soup mix
- 1 1⁄2 cups sour cream
- 1 cup mayonnaise
- 1 loaf sourdough bread or 1 loaf pumpernickel bread
directions
- Mix ingredients well.
- Chill dip at least two hours.
- Hollow out a round sourdough bread loaf or pumpernickel loaf and fill with the dip.
- Cut the middle section of the bread into squares and place around the dip instead of crackers.
- Makes about 2 1/2 cups.
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RECIPE SUBMITTED BY
Bev I Am
United States
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