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| recipe title: |
Spinach Dip in Pumpernickel |
| category: |
Appetizers, Other |
| keywords: |
Dips |
| servings: |
6 |
| ingredients: |
10 oz Package frozen, chopped
-spinach, drained
1 pk Knorr's Swiss Vegetable Soup
1 c Mayonnaise
2 c Sour cream
8 oz Can water chestnuts, chopped
1 sm Onion, chopped
1 Round pumpernickel loaf,
-hollowed
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| directions: |
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In a bowl, mix all ingredients except bread. Chill 6 hours before serving.
May be refrigerated for 1 week. Spoon into hollowed pumpernickel round
loaf. Reserve remaining bread and cut into squares for dipping.
Yield: 5 cups
From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0
Posted by: Karin Brewer, Cooking Echo, 8/92
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