Ingredients
1
cup mayonnaise or salad dressing
1
cup sour cream
1
package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1
package (1.4 ounces) vegetable soup and recipe mix
1
can (8 ounces) water chestnuts, drained and chopped
1
medium green onion, chopped (1 tablespoon)
1
round uncut loaf bread (9 inches in diameter)
Cherry tomato, if desired
Rosemary sprig, if desired
Baby spinach leaves, if desired
Preparation
Mix mayonnaise, sour cream, spinach, soup mix, water chestnuts and green onion. Cover and refrigerate 1 hour to blend flavors.
Cut and hollow out 3-inch-wide ring of top of bread loaf to within 1/2 inch of bottom, leaving center of loaf intact. Reserve scooped-out bread.
Spoon spinach dip into hollowed-out ring. Decorate with cherry tomatoes, rosemary sprigs and baby spinach leaves.
Tear reserved bread into bite-sized pieces. Use bread for dipping.
