• Cooking Time:
  • Servings:
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  • 1 10oz package frozen spinach, chopped
  • 1 cup mayonnaise (lowfat OK)
  • 1 cup sour cream (lowfat OK)
  • 1 tin water chestnuts, drained and chopped
  • garlic powder to taste
  • 1 package powdered vegetable soup mix (I like Knorr's Leek Soup)
  • 1 loaf round pumpernickle bread


  • Cook spinach on high for 3-4 minutes. Cool and press out all moisture.
  • Mix all ingredients (except bread) and let stand in refrigerator for 1 1/2 to 2 hours.
  • Scoop out the center of the bread to form a bowl. Serve with sauce in the bread bowl, vegetables (mushrooms, carrots, celery...) and the scooped part of the bread (cut into 1 inch cubes).


Categories: Dip 
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