Ingredients
- 1 box (10 oz) frozen chopped cooked spinach
- 1 container (16 oz) sour cream
- 1 cup of mayonnaise
- 1 package of Knorr Vegetable recipe mix
- 1 can (8 oz) water chestnuts, drained and chopped
- 3 green onions, chopped
- 1 fresh baked pumpernickel bread loaf
Steps
- Thaw your frozen chopped cooked spinach. Once thawed, squeeze dry to drain of any excess water.
- Drain and chop water chestnuts.
- Chop green onions.
- Combine these and all other ingredients in a bowl and mix
- Chill for about 2 hours.
- While mixture is chilling, cut the top off the fresh baked pumpernickel loaf and carve out the insides, so you can use the loaf like a bowl.
- Chop up the bread carvings to use for dipping.
- When the mixture is nice and chilled and ready to serve, scoop into the bread bowl and serve with the extra bread! (Also goes nicely with crackers or pita chips)