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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Great for party snacking and a center-piece for a buffet!.The 'bowl' is actually a loaf of pumpernickel bread filled with the spinach dip. After the veggies are all gone, the 'bowl' itself can be eaten! Ingredients:
1 cup mayo |
2 cups sour cream |
1 envelope vegetable soup mix |
1 teaspoon tarragon |
1 teaspoon fresh chopped dill weed (optional) |
2 tablespoons, pickle juice |
1 can water chestnuts, chopped |
1 1/2 packages of frozen spinach (drained and chopped) |
3 green onions, chopped |
1/2 cup chopped red peppers |
2 loaves pumpernickel bread |
Directions:
1. Mix mayo, sour cream, tarragon, pickle juice, dill weed (optional) and soup mix.
2. Stir in water chestnuts, onions and red peppers.
3. Squeeze extra water out of spinach (note: since the recipe calls for 1 1/2 packages of frozen spinach, cut through the second package while still frozen with a serrated knife, so you can put it back in the freezer to save for something else). Stir spinach into mixture.
4. Cut the top off one loaf of bread, and slice down around the edge (almost to the bottom) scoop out the middle to form a big bowl. Place the dip in the bowl and cut the remaining bread into cubes for dipping.
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