Spinach dip in pumpernickel
Yield: 6 Servings
Ingredients:
- 10 oz Package frozen chopped -spinach drained
- 1 pk Knorr's Swiss Vegetable Soup
- 1 c Mayonnaise
- 2 c Sour cream
- 8 oz Can water chestnuts chopped
- 1 sm Onion chopped
- 1 Round pumpernickel loaf
Instructions:
-hollowed 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
