Name: French Bread Dip
Ingredients: 3 cup sour cream; 3 cup mayonnaise; 1 10-ounce package frozen spinach, thawed, drained and squeezed dry; 2 can water chestnuts, rinsed and diced; 2 bunch green onions, thinly sliced; 1 Package Knorr Vegetable Soup Mix; 1 loaf sheepherder's bread (or other large round loaf), hollowed out; Extra French or sourdough bread, cut into cubes for dipping

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French Bread Dip

Cuisine: American Course: Appetizers, Small Plates, Tapas Keys: Vegetarian

Tara's Notes

When I made this dip regularly in the late 1970's and 1980's, it was almost my entire repertoire of party food. We sure weren't afraid of our mayo and sour cream back then.

Noted on 1/29/2012

Ingredients

Servings

3 cup sour cream
3 cup mayonnaise
1 10-ounce package frozen spinach, thawed, drained and squeezed dry
2 can water chestnuts, rinsed and diced
2 bunch green onions, thinly sliced
1 Package Knorr Vegetable Soup Mix
1 loaf sheepherder's bread (or other large round loaf), hollowed out
Extra French or sourdough bread, cut into cubes for dipping

Method

Mix all ingredients (except the bread) together and chill overnight.
To serve, place the hollowed out bread on a large platter. Pour the dip into the center and arrange the bread cubes around.

Cook's Notes

Yield

Serves a crowd

Advance Prep

Prepare the dip the day before serving.

Recipe Tags appetizer mayonaise retro sour cream spinach