Classic Spinach Dip

photo by chef Ira on flickr

I assume that everyone has heard of this one by now - it's so popular and usually adorns any event's food table. But every time I make it, there's always someone who has yet to try the recipe. It's so simple! I like to use fresh spinach so that's what I've listed here, but the original recipe calls for 1 package of frozen spinach; drained and squeezed. Do as you prefer!

Classic Spinach Dip

1 - 16 ounce (or 500 ml) container sour cream
1 cup Hellmann's mayonnaise
1 package Knorr vegetable soup mix (there is NO other!!)
2-3 cups chopped fresh baby spinach
1 tin sliced water chestnuts
1 Pumpernickel Loaf; 1 Sourdough Loaf

Mix together sour cream and mayonnaise. Add package of Knorr veggie mix. Give it a stir. Finely chop up baby spinach and water chestnuts. Stir into sour cream mixture.

Hollow out the loaf of pumpernickel bread by slicing a 'lid' off the top of the loaf and scooping the inside of the loaf. Save scooped out bread and set aside. Pour dip into bread bowl. Cut up reserved bread into squares for dipping. Cut up sourdough bread into squares for dipping. Let dip set for appx. 1 hour before serving.