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Prep 20min
Total2hr20min
Servings10
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Ingredients
2
boxes (10 oz) frozen spinach leaves, chopped (do not use fresh, frozen only!)
1
cup regular mayonnaise (do not substitute!)
1
envelope onion soup mix (powder) (from 2 oz box)
1
container (16 oz) sour cream
2
cans (8 oz each) water chestnuts (chopped or diced)
3
green onions (finely chopped)
1
loaf Hawaiian or sourdough bread
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Steps
1
Soak both packages of frozen spinach in warm water to defrost.
2
Drain spinach well. Ring out spinach like a wet towel to squeeze out excess juice, with hands.
3
Place spinach in a large bowl and mix in sour cream, onion soup packet, mayo, green onion and water chestnuts. You may add as much mayo and/or sour cream to satisfy your taste. Mix well.
4
Cover and refrigerate overnight (or at least 2-4 hrs)
5
Hollow out a large, round loaf of Hawaiian Bread (or Sourdough), leaving at least a 2 inch wall. Place bread bowl on tray and pour in the dip. (Place extra bread pieces around spinach bowl for easy to get, bite sized pieces to dip with.)
6
Use another loaf of bread to tear more pieces with and place around bowl. (Try out different kinds of breads. My favorites are the sweet Hawaiian rolls and sourdough.)
7
Serve & enjoy!
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The dryer your spinach, the thicker and creamier your dip will be so make sure to squeeze out as much liquid as possible.
Sliced zucchini, carrot sticks or sweet bell pepper strips make excellent dippers for this spinach dip.
Tortilla chips are another obvious dipping choice, but experiment with flavors like blue corn tortilla chips, lime chips or quinoa chips.
If you don’t want to serve this dip in a bread bowl, a serving bowl of similar size works just as well.
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No nutrition information available for this recipe
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