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Spinach Dip Recipe

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This recipe for Spinach Dip is from The Bailey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (10 oz.) fresh spinach
1 cup mayonnaise
1 cup sour cream
1 package dry vegetable soup mix
2 round pumpernickel bread loaves
Directions:
Directions:
Wash spinach and drain well. Cook in a pot with the water
clinging to the leaves, just until tender and wilted. Drain and
squeeze out any remaining water. Chop finely.

Combine mayonnaise, sour cream, and soup mix. Add chopped spinach
and stir to combine. Refrigerate for at least 3 hours.

Cut the top off of one of the pumpernickel loaves. Scoop the bread
out of the center of the loaf, so you are left with a bowl. Cut
the scooped out bread, and the second loaf of bread, into bite
sized pieces.
Personal Notes:
Personal Notes:
A very impressive looking appetizer - and its so easy! You can use frozen spinach if you want, but it seems more trouble to me when the fresh is always available. You can use light mayonnaise and sour cream to reduce the fat content. I use regular yogurt instead of sour cream. I also like it with (light) Miracle Whip salad dressing instead of mayonnaise, for a zippier taste.

 

 

 

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