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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spinach Loaf Dip Recipe

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This recipe for Spinach Loaf Dip is from DAD's GOOD EATS , 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:  
2 boxes (10 oz) frozen spinach leaves, chopped (do not use fresh, frozen only!)
1 cup regular mayonnaise (do not substitute!) SAVE $
1 envelope onion soup mix (powder) (from 2 oz box)
1 container (16 oz) sour cream
2 cans (8 oz each) water chestnuts (chopped or diced)
3 Green onions (finely chopped)
1loaf sourdough bread
Directions:
Directions:
1 Soak both packages of frozen spinach in warm water to defrost.
2 Drain spinach well. Ring out spinach like a wet towel to squeeze out excess juice, with hands.
3 Place spinach in a large bowl and mix in sour cream, onion soup packet, mayo, green onion and water chestnuts. You may
add as much mayo and/or sour cream to satisfy your taste. Mix well.
4 Cover and refrigerate overnight (or at least 2-4 hrs)
5 Hollow out a large, round loaf of Hawaiian Bread (or Sourdough), leaving at least a 2 inch wall. Place bread bowl on tray and
pour in the dip. (Place extra bread pieces around spinach bowl for easy to get, bite sized pieces to dip with.)
6 Use another loaf of bread to tear more pieces with and place around bowl. (Try out different kinds of breads.)
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1/2 Hour

 

 

 

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