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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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This dip makes a great party appetizer. It has become a regular at our house on holidays and football Sundays. It tastes best when refrigerated overnight. Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed |
2 cups sour cream |
1 cup mayonnaise |
1 (4 ounce) package knorr vegetable soup mix |
1 (5 ounce) package sargento grated parmesan cheese |
2 celery ribs, finely chopped |
4 green onions, finely chopped |
1 quarter red bell pepper, finely chopped (optional) |
1 large round loaf pumpernickel bread or 1 large similar bread |
2 tablespoons butter or 2 tablespoons margarine spread |
Directions:
1. Squeeze spinach thoroughly until dry.
2. In a large bowl, mix together spinach, sour cream, mayonnaise, soup mix, cheese, celery, green onions and red pepper
3. Cover tightly and refrigerate overnight or at least 4 hours.
4. Cut slice from top of round loaf of bread.
5. Hollow out loaf leaving outside shell to hold dip
6. Cut bread removed from loaf into bite size pieces.
7. Butter inside of bread shell or line shell with plastic wrap if some dip is expected to be left over.
8. Fill loaf with dip and place on platter surrounded with bread pieces, crackers and raw vegetables.
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