Spinach Dip

Makes About 3 1/2 Cups Dip

1 package (10 ounces) frozen chopped spinach, thawed

1 can (8 ounce) sliced water chestnuts

2 medium green onions with tops

1 cup mayonnaise or salad dressing

1 cup sour cream

1 package (1.4 ounces) vegetable soup and recipe mix

1-pound unsliced round bread loaf, if desired

1. Drain the thawed spinach in a strainer, then squeeze out the excess moisture from the spinach, using paper towels or a clean kitchen towel, until spinach is dry. Place in a large bowl.

2. Drain the water chestnuts in a strainer. Chop them into small pieces, and add to the bowl.

3. Cut and discard the tip of the green onion with the stringy end; Cut green onions into thin slices, including some of the green part and add onion to the bowl.  

4. Add the mayonnaise, sour cream and soup mix to the bowl. Mix all ingredients thoroughly. Cover and refrigerate at least 4 hours to blend flavors.

5. Just before serving, cut a 1- to 2-inch slice from the top of the loaf of bread. Hollow out the loaf by cutting along the edge with a serrated knife, leaving about a 1-inch shell, and pulling out large chunks of bread. Cut or tear the top slice and the hollowed-out bread into bite-size pieces.

6. Fill the bread loaf with the spinach dip, and place on the serving plate. Arrange the bread pieces around the loaf to use for dipping.

Calories: 40;

Calories From Fat: 35;

Fat: 4g;

Saturated Fat: 1g;

Cholesterol: 5mg;

Sodium: 80mg;

Carbohydrate 1g;

Dietary Fiber: 0g;

Protein: 0g;

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