"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spinach Loaf Dip Recipe

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Spinach Loaf Dip image

 

This recipe for Spinach Loaf Dip, by , 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!

Contributor:  
Contributor:  
Tom Unwin

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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