Spinach Dip

by Evelyn

Servings:

INGREDIENTS

8 oz. cream cheese
8 oz. sour cream
8 oz. mayonnaise
1 can (4 oz.) water chestnuts, drained and chopped
1 envelope Knorr vegetable soup or leek soup
1 pkg. spinach, drained, thawed and chopped

INSTRUCTIONS

Mix all together. Cut the top off a round loaf of sour dough French bread, then hollow it out. Serve the dip in the hollowed out bread and use the bread pieces and vegetables for dippers.

CHEF COMMENTS

This dip needs to set a couple hours or more for the flavors to absorb. Don't put in bread shell until just before serving.

Tagged: dipsspreads, spinachdip add tags

Have you made it? What'd you think?

Log in to review this recipe.