Whip up this great dip for friends and family and watch it disappear! It’s easy to make in 10 minutes.
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Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.
pkg (300 g) frozen chopped spinach, thawed and squeezed dry
cup (250 mL) mayonnaise
cup (500 mL) sour cream
package vegetable dry soup mix
oz (227 g) water chestnuts, drained and chopped
green onions, chopped
large round pumpernickel bread loaf
Combine spinach, sour cream, mayonnaise, vegetable dry soup mix, as well as water chestnuts and green onions, in a big bowl. Stir until well combined.
Cover and refrigerate about 2 hours to blend flavours.
To make the pumpernickel bread “bowl” hollow out centre of pumpernickel loaf.
Slice bread from centre into cubes and set aside. Fill with spinach dip, and serve with fresh vegetables, pumpernickel bread cubes or potato chips.