Spinach dip in pumpernickel
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Package frozen, chopped spinach, drained |
| 1 | pack | Knorr's Swiss Vegetable Soup |
| 1 | cup | Mayonnaise |
| 2 | cups | Sour cream |
| 8 | ounces | Can water chestnuts, chopped |
| 1 | small | Onion, chopped |
| 1 | Round pumpernickel loaf, hollowed | |
Directions
In a bowl, mix all ingredients except bread. Chill 6 hours before serving. May be refrigerated for 1 week. Spoon into hollowed pumpernickel round loaf. Reserve remaining bread and cut into squares for dipping.
Yield: 5 cups
From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
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