Spinach Dip in Bread Bowl
VG, GF / WF*, SF

Yield: 10 servings

Ingredients

1 cup mayonnaise
1 can water chestnuts, chopped
3 green onions, finely chopped
1 cup sour cream
1 pkg dry vegetable soup mix
1 pkg frozen, chopped spinach

Directions

Defrost, drain and squeeze moisture from the spinach. Combine with remaining ingredients. Chill several hours. Serve with raw vegetables or in round bread bowl that has been made out of a loaf of round bread.

BREAD BOWL: hollow out loaf leaving 1/2 inch walls on all sides of the loaf. Cut bread pieces into cubes and serve with dip.

* Note: This recipe can be wheat or gluten-free if the appropriate type of bread is used. For a round wheat-free spelt bread, try our recipe for Slow Cooker Spelt Bread.

This recipe has not been tested by RecipeNet staff or volunteers. If you tried this recipe we would appreciate your feedback.

Recipe published: Winter, 1999

Print Page Version

Holiday Recipes

Previous page

The content on this site should not take the place of advice from your doctor. Visitors to this site agree to the terms and conditions in the disclaimer.

Copyright © 1999-2007 Robin L. Russell