Spinach Dip

Photo: flickr user Salim Virji

Ingredients

4 bns fresh spinach

1 pkt Knorr's Leek Soup

3 green onions, chopped

1 can water chestnuts, chopped

cup mayonnaise

1 pint sour cream

Round French bread

Preparation

Wash spinach, do not dry. Chop spinach and place in a large saucepan.

Cover and boil in water that clings to the leaves for approximately 3 - 5 minutes, stirring frequently, until wilted and bright green in color. Do not add any water! Drain. Stir in all remaining ingredients. Chill for several hours.

Hollow out the round French bread, and cube the interior bread. Serve dip in hollowed round and use the cubes for dipping. For special garnish, you can place bread round on separated exterior leaves of cabbage on a platter. You can also garnish the top of the dip with black olives, sliced red pepper, or bread crumbs. Be creative.

Excellent for holiday or women's brunch. I recommend a white wine spritzer for beverage!

Note: Nancy Jones makes this with drained crushed pineapple mixed in the dip, and uses King's Hawaiian Bread.