French Bread Dip

Cuisine
Course
Description
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
  • 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
  1. Mix all ingredients (except the bread) together and chill overnight.
  2. 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.