Football time is here. This recipe for spinach dip is quick, looks nice on the table and easy to make. Try making it in a hollowed out loaf of rye bread. If you do not want to do that make garlic toast and spread it on that. An assortment of crackers is also a nice touch. So enjoy.
1 (10-ounce) box frozen chopped spinach, thawed
1 cup mayonnaise or salad dressing
1 cup sour cream
1 (1.4-ounce) package vegetable soup mix and recipe mix
1 (8 1/4-ounce) can water chestnuts, drained and chopped
1 medium green onions, chopped (1 tablespoon)
1 round uncut loaf bread (about 1 pound), if desired
1. Squeeze spinach to drain; spread on paper towels and pat dry. Mix spinach, mayonnaise, sour cream, soup mix, water chestnuts and onion. Cover and refrigerate at least 4 hours to blend flavors and soften soup mix.
2. Cut 1- to 2-inch slice off top of bread loaf; hollow out loaf, leaving 1/2- to 1-inch shell of bread on side and bottom. Reserve scooped-out bread and top of loaf; cut or tear into pieces to use for dipping. Spoon spinach dip into hollowed-out loaf. Arrange bread pieces around loaf.
3. Or serve dip in bowl with raw vegetable sticks or assorted chips and crackers for dipping.