Categories: appetizers
Ingredients
- 1 10oz pkg fresh spinach
- 1 cup mayonnaise
- 1 cup sour cream
- 1 pkg dry vegetable soup mix
- 2 round pumpernickel bread loaves
Directions
-
Wash spinach and drain well.
-
Cook in a pot with the water clinging to the leaves, just until tender and wilted.
-
Drain ans squeeze out any remaining water.
-
Chop finely.
-
Combine mayonnaise, sour cream and soup mix.
-
Add chopped spinach and stir to combine.
-
Refrigerate for at least 3 hours.
-
Cut the top off of one of the pumpernickel loves and scoop the bread out of the center of the loaf, so you are left with a bowl.
-
Cut the scooped out bread and the second loaf of bread into bite sized pieces.
-
Put the spinach dip into the bread bowl and serve.