Food & Wine

FINALLY THANKSGIVING WEEK: KNORR SPINACH DIP

The big feasting day is almost here. You've planned the main meal, but what about pre-meal snacks? This decadent dip with a crunch will become a family favorite. It famously comes from the side of the Knorr vegetable soup mix box.

INGREDIENTS

1 (10 oz) pkg. frozen chopped spinach, thawed (do not use fresh)

1 1/2 cup sour cream

1 cup mayonnaise

1 (4 oz) package Knorr vegetable soup mix

1 (8 oz) can water chestnuts, finely chopped

3 green onions, finely chopped

Loaf of pumpernickel bread

DIRECTIONS

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions.

Cover and refrigerate 2 hours or 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 pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables.

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