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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
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Every time I have a get together, my spinach dip is a staple. It is requested every time and I never have any left over. I just made it the way I liked it. Ingredients:
64 ounces sour cream |
1 large onion, finely diced |
2 (8 ounce) boxes frozen spinach |
2 (1 1/4 ounce) packages knorr vegetable soup mix |
1 large round loaf pumpernickel bread |
onion salt |
vegetables, for dipping (your choice) |
nacho cheese flavor doritos or pretzel stick, are also very tasty |
Directions:
1. in a large bowl, combine sour cream, soup mix, onions and mix very well.
2. Drain and squeeze the moisture out of the spinach and add to sour cream mixture.
3. mix very well.
4. Add onion salt to taste.
5. Refrigerate for at least an hour.
6. Meanwhile, hollow out the pumpernickel round loaf.
7. Tear the bread into bite size pieces.
8. Cover so they don't get hard.
9. Slice vegetables of choice such as broccoli, green peppers, celery sticks, and carrots.
10. Remove dip from fridge, and mix well again.
11. Taste for desired seasoning, add more onion salt to taste.
12. Spoon into pumpernickel and serve with bread pieces and veggies.
13. ENJOY!
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