Spinach Dip in Rye Bread


  • 1 cup(s) sour cream
  • 1 cup(s) mayonnaise
  • 1 envelope dry vegetable soup mix (without noodles)
  • 8 ounce(s) water chestnuts, drained and chopped
  • 10 ounce(s) frozen spinach, thawed and drained
  • 1 large round loaf of rye bread
  • 3 green onions, minced

Thaw spinach and press with paper towel to drain excess water.  Then, peel and mince onions. In a medium bowl, combine all the dip ingredients. Cover and refrigerate several hours or overnight to allow flavors to blend. Before serving, prepare bread by slicing off the top with a serrated knif...

View full recipe at RecipeTips.com


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