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Spinach Dip in Bread Shell Recipe

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This recipe for Spinach Dip in Bread Shell is from The Judge Family Cookbook Project, 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 (10 oz.) pkg. frozen spinach, thawed and drained.
16 oz. sour cream
1 cup mayonnaise
1 pkg. Knorr's dry vegetable soup mix
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, chopped
1 loaf round Sheepherders bread (NOT sourdough!)
Directions:
Directions:
Combine all dip ingredients. Chill.
To serve, cut hole in middle of Sheepherder's bread to make shell. Fill hole with dip. Serve dip with bread chunks.
Number Of Servings:
Number Of Servings:
1-12
Preparation Time:
Preparation Time:
Not long
Personal Notes:
Personal Notes:
Sometimes it is hard to find sheepherders bread- especially unsliced. I usually find it at Basha's. Sourdough bread is a little too tart for this dip so I don't like to use it.

 

 

 

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