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Add a photoServings: 10
Ingredients
- 1 (10 ounce) pkg. frzn minced spinach, thawed (don't use fresh)
- 1 1/2 c. lowfat sour cream
- 1 c. mayonnaise (I use Hellmann's)
- 1 (4 ounce) pkg. Knorr vegetable soup mix
- 1 (8 ounce) can water chestnuts, finely minced
- 3 green onions, finely minced
- Loaf of pumpernickel bread
Directions
- Squeeze spinach till dry. In medium bowl, stir together spinach, lowfat sour cream and soup mix. Add in finely minced water chestnuts and green onions. Cover and chill 2 hrs or possibly overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pcs. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pcs and variety of raw vegetables. Then...GET OUT OF THE WAY!!! After the dip is eaten, enjoy the dip soaked bread shell as well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 10 servings | |
| Calories 299 | |
| Calories from Fat 233 | 78% |
| Total Fat 26.41g | 33% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 263mg | 11% |
| Potassium 253mg | 7% |
| Total Carbs 13.98g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.67g | 1% |
| Protein 2.94g | 5% |
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