- 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.
|Prep Time: 30 minutes|
Serving Size: 1 tablespoon
|-||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|