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Sue's Spinach Dip Fryeburg Fair winner

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Serves | Prep Time | Cook Time


Fresh Spinach Dip

Multi grain boule bread round
8 oz sour cream (not low fat)
1 cup mayonnaise (not low fat)
1 envelope dry vegetable soup mix
½ envelope dry onion soup mix
8 oz can water chestnuts, drained and diced
1 yellow onion (or green onions) chopped
1 grated carrot
10 oz fresh baby spinach, 3 cups chopped, save remainder for garnish
Pepper, optional
Assorted fresh vegetables for dipping

In a large bowl, blend sour cream, mayonnaise and the dry soup mixes. Add the water chestnuts, onions, carrots and spinach. Season to taste with pepper, if desired. Stir to mix. Cover and refrigerate a few hours or overnight. Just before serving, hollow out bread bowl and reserve the bread cubes for dipping. Slice assorted raw vegetables for additional dippers. On the serving platter or dish, arrange the bread cubes and vegetables around the bread bowl (remaining spinach leaves can be used as an attractive garnish under the bread cubes and vegetables). Fill the bread bowl with the dip and serve. There will be some left over, refill as desired. Serves many.

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