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Spinach Dip in Pumpernickel

Recipe

Title:

Spinach Dip in Pumpernickel

Categories:

Dips, Oriental

Yield:

6 servings

Ingredients

• 10 oz Package frozen, chopped
• 8 oz Can water chestnuts, chopped
• -spinach, drained
• 1 sm Onion, chopped
• 1 pk Knorr's Swiss Vegetable Soup
• 1
• Round pumpernickel loaf,
• 1 c Mayonnaise
• -hollowed
• 2 c Sour cream

Directions

1. In a bowl, mix all ingredients except bread.
2. Chill 6 hours before serving.
3. May be refrigerated for 1 week.
4. Spoon into hollowed pumpernickel round loaf.
5. Reserve remaining bread and cut into squares for dipping.

Directions

1. Yield: 5 cups

Directions

1. From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986.
2. ISBN 0-961917-0-0

Directions

1. Posted by: Karin Brewer, Cooking Echo, 8/92

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