1 10 ounce package frozen chopped spinach, thawed and thoroughly drained
1 envelope vegetable soup mix
1 8 ounce can water chestnuts, chopped extra fine
2 cups mayonnaise
2 cups sour cream
Mix above ingredients in a large bowl. Carve out center of round sourdough French Bread, leaving 1/2 inch thick edge. Tear or cut bread into bite size pieces and toast in a 350F oven until light brown. Fill bread bowl with spinach mixture allowing it to season at least 1 hour, before serving. Place filled bread bowl on a large round platter and arrange toasted bread pieces around the platter, for dipping.
Appetizer Index | Recipe Index | Home