Linda's Luscious Spinach Dip

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READY IN: 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) container sour cream (low fat may be used)
  • 1
    cup mayonnaise (low fat may be used)
  • 1
    (1 7/8 ounce) package knorr's leek soup mix
  • 14
    bell pepper, chopped fine
  • 1
    garlic clove, chopped fine
  • 3
    green onions, chopped fine
  • 1
    (10 ounce) package frozen chopped spinach, thawed, and drained (wrap in a terrycloth dish towel, and squeeze hard to remove all the water)
  • 1
    loaf round sourdough loaf (1 pound) or 1 loaf round pumpernickel bread (1 pound)
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DIRECTIONS

  • In a medium size bowl mix sour cream and mayonnaise together.
  • In a terrycloth towel, squeeze dry the spinach, to remove as much water as you can. This is important, so your dip won't be watery.
  • Add dry soup mix, pepper, garlic, green onions and spinach to sour cream/mayonnaise mixture. Mix well.
  • Chill in the refrigerator for 6 hours, or overnight so flavors will meld.
  • Remove top and insides of sourdough bread, and fill with dip mixture.
  • Tear leftover bread into pieces for dipping in the dip.
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