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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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Here's a favorite of mine ... a more health-conscience variation! I use Lipton Secrets Vegetable Cry Soup Mix and Duke's Light mayonnaise. Ingredients:
1 (1 ounce) envelope dry vegetable soup mix |
8 ounces nonfat sour cream |
1 cup light mayonnaise |
10 ounces frozen chopped spinach |
8 ounces water chestnuts, drained and chopped |
16 ounces hawaiian bread |
Directions:
1. Drain the spinach and squeeze by hand to get rid of all excess water.
2. Mix all ingredients.
3. Chill well.
4. Serve with bread or crackers.
5. To make a nice display, use the round loaf of Hawaiian bread. Cut a round section from the center of the loaf to create a bowl for the dip. Hand-tear the removed bread to use with the dip.
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