Spinach Dip

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Spinach Dip:

 

1 frozen pkg. chopped spinach

1 loaf sheepherder's bread

1-cup sour cream

1-cup mayonnaise

1 envelope dry vegetable soup mix

3 green onions, chopped (opt.)

1 sm. can water chestnuts, chopped (opt.)

 

Put the frozen spinach in a colander and run water over

it until it is thawed out (or put it in the refrigerator

ahead of time to thaw it out).

While you are doing this, cut the top of the bread

off to make a bowl.

Chop up the top of the bread and save it to use

for the dip.

Scoop out the bottom part of the bread to make a

place for the dip.

Wring out the spinach with your hands to get out

all the water.

Mix all the ingredients together (except the bread)

and put in the refrigerator for at least 4 hours.

Fill the bread bowl with the dip and serve with

the bread, crackers, or vegetables.

 

 

 

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