1 pkg. frozen spinach, chopped 1 can water chestnuts, diced 1 cup Hellmann's mayonnaise 1 cup swiss cheese shredded (8oz) 1 env. Lipton's onion soup mix
Defrost spinach in microwave. Drain very well until there is no water left. Squeeze through paper towel. Add remaining ingredients and mix well. Set overnight. Cut center out of rye bread. Put dip in center. Cube large peices of bread and dip.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.