 | | Directions |
- Thaw and drain the frozen spinach. Chop the fresh parsley. In a bowl stir together the spinach, parsley, water chestnuts, celery, mayonnaise, soup mix, green onions, salt and pepper.
- Place in a covered container and refrigerate for at least 2-4 hours before serving. (Can be made the day before.)
- Hollow out a round loaf of rye bread and fill with spinach mixture just before serving. Save bread pieces to be eaten with the dip.
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Prep Time: 25 minutes
Container: Medium size bowl
Servings: 40
Serving Size: 1 tablespoon
|  | | Ingredients | | - | | 10 ounces frozen chopped spinach (thawed and drained) |
| - | | 1/2 bunch fresh parsley, chopped |
| - | | 8 ounces sour cream |
| - | | 1 1/2 cups mayonnaise |
| - | | 1 package dry vegetable soup mix |
| - | | 8 ounces chopped water chestnuts, drained |
| - | | 1/2 cup celery, chopped fine |
| - | | 4 green onions, chopped fine |
| - | | 1 teaspoon salt (optional) |
| - | | 1 teaspoon freshly ground black pepper |
| - | | 1 large loaf of round rye bread if to be served in bread bowl |
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