1 10 oz package frozen chopped spinach, thawed and well drained
1 16 oz carton sour cream (I prefer fat free)
2 cups mayonnaise (low fat may be used)
2 packages dry Knorr onion soup mix
3/4 cup sliced green onions
1 small can water chestnuts, chopped (optional)
2 round loaves sourdough bread, unsliced
Combine spinach, sour cream, mayo, soup mix, onions, and water chestnuts. Refrigerate several hours or overnight. Slice off top third of one bread loaf. Hollow out the inside to form a bread bowl. Cut removed bread and second loaf into 1 inch cubes. Fill hollowed out bread loaf with spinach mixture. Serve with cubed bread for dipping or serve with fresh vegetables.
Yield: approximately 6 cups
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