Spinach Dip in Rye Bread Recipe

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An easy dip to make for a party or for a small group of snacks.
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  • 10 ounces frozen spinach, thawed and drained
  • 8 ounces water chestnuts, drained and chopped
  • 1 envelope dry vegetable soup mix (without noodles)
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3 green onions, minced
  • 1 large round loaf of rye bread
30 mins
25 mins
  • Thaw spinach and press with paper towel to drain excess water.  Then, peel and mince onions.
  • In a medium bowl, combine all the dip ingredients. Cover and refrigerate several hours or overnight to allow flavors to blend.
  • Before serving, prepare bread by slicing off the top with a serrated knife. Remove the inside and slice into cubes to reserve for dipping. Spoon dip into hollowed bread. Crackers and vegetables can also be served with the spinach dip.
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