Spinach dip in pumpernickel
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Recipe by: hachim
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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
In a bowl, mix all ingredients except bread. Chill 6 hours before
serving. May be refrigerated for 1 week. Spoon into hollowed
pumpernickel round loaf. Reserve remaining bread and cut into
squares for dipping.
Yield: 5 cups
From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0
Posted by: Karin Brewer, Cooking Echo, 8/92
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