Spinach Dip (Print Version)
Ingredients:
01 -
1 (16 ounce) container sour cream.
02 -
1 cup mayonnaise.
03 -
½ (10 ounce) package frozen chopped spinach, thawed and drained.
04 -
1 (4 ounce) can water chestnuts, drained and chopped.
05 -
1 (1.8 ounce) package dry leek soup mix.
06 -
1 (1 pound) loaf round sourdough bread.
Instructions:
01 -
In a medium bowl, combine the sour cream, mayonnaise, thawed and drained spinach, chopped water chestnuts, and dry leek soup mix. Mix well until all the ingredients are thoroughly incorporated.
02 -
Chill the spinach dip mixture in the refrigerator for at least 6 hours, or overnight, to allow the flavors to meld together.
03 -
When ready to serve, slice off the top of the round sourdough bread loaf and carefully hollow out the inside, leaving a sturdy bread bowl.
04 -
Fill the bread bowl with the chilled spinach dip mixture.
05 -
Tear the removed bread interior into bite-sized pieces for dipping.