1 cup mayonnaise
1 ctn (16 oz.) sour cream
1 pkg. (1.8 oz.) dry leek soup mix
1 can (4 oz.) water chestnuts, drained, chopped
1/2 pkg. (10 oz.) package frozen chopped spinach, thawed, drained
1 loaf (1 lb.) loaf round sourdough bread
1 ctn (16 oz.) sour cream
1 pkg. (1.8 oz.) dry leek soup mix
1 can (4 oz.) water chestnuts, drained, chopped
1/2 pkg. (10 oz.) package frozen chopped spinach, thawed, drained
1 loaf (1 lb.) loaf round sourdough bread
In a medium bowl, mix mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in refrigerator 6 hours, or overnight. Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping. Makes 6 servings.
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