Spinach dip in pumpernickel

Yield: 6 servings

Measure 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

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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