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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 16 |
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Last summer I created this variation on the classic Knorr Spinach Dip ... and it was gone in a flash. Try it; it's really yummy. Don't expect any to be left. Ingredients:
1 (10 ounce) package chopped frozen spinach |
1 cup low-fat sour cream |
1 cup mayonnaise |
1 tablespoon horseradish |
1 package knorr vegetable soup mix (no substitutes) |
1 (8 ounce) can water chestnuts, well drained and chopped |
4 tablespoons finely chopped red onions |
2 cups cooked peeled baby shrimp |
1 loaf pumpernickel bread (round loaf) |
Directions:
1. Thaw the spinach, then squeeze out as much water as possible.
2. Combine spinach, sour cream, mayonnaise and horseradish in a mixing bowl; you can also do this in a food processor if you like a more pureed consistency (I often do it by hand, or do it VERY CAREFULLY in the food processor so as not to over-process).
3. Stir in the dry soup mix, the chopped water chestnuts and the onion; stir well.
4. Refrigerate for at least 2 hours to let flavours meld.
5. Before serving, stir shrimp into dip mixture.
6. Cut off the top of the loaf of bread and hollow it out, reserving the lid and the inner bread chunks to serve alongside.
7. Fill hollowed bread shell with dip and serve with the bread, cut into chunks, along with an assortment of crackers and carrot sticks.
8. People are drawn to this; watch it disappear!
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