Spinach Dip In Pumpernickel Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Package frozen, chopped spinach, drained
1 package: Knorrs Swiss Vegetable Soup,
1 cup: Mayonnaise,
2 cup: Sour cream,
8 ounce: Can water chestnuts, chopped
1 small: Onion, chopped
1 Round: pumpernickel loaf, hollowed
Directions:
In a bowl, mix all ingredients except bread. Chill 6 hours before
serving. May be refrigerated for 1 week. Spoon into hollowed
pumpernickel round loaf. Reserve remaining bread and cut into
squares for dipping.
Yield: 5 cups
From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0
Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp
serving. May be refrigerated for 1 week. Spoon into hollowed
pumpernickel round loaf. Reserve remaining bread and cut into
squares for dipping.
Yield: 5 cups
From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0
Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp