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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This dip is so popular. I got this recipe from a friend after tasting it at her house one day. We ate it till we popped. Ingredients:
1 large vienna bread |
1 (450 g) packet frozen spinach (thaw and drain) |
1 (500 ml) container light sour cream |
6 spring onions, chopped finely |
1 can water chestnut, chopped |
1/2 cup low-fat mayonnaise |
1 packet spring vegetable soup mix |
1 clove crushed garlic |
Directions:
1. Put all ingredients except bread into a large bowl and mix through.
2. Cut the top off the vienna loaf and hollow out the centre of the bread.
3. Fill the hollowed out loaf with the spinach mixture.
4. Serve with slices of continental bread. When the continental bread is finished, then use the vienna casing.
5. Spinach recipe is best made the day before, but do not fill bread case the day before use, or it will go soggy.
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