Dip in Sour Dough
Yield
8 servingsPrep
20 minCook
0 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
leek soup mix
or vegetable soup mix |
* |
| 1 | package |
spinach
chopped, frozen |
|
| 2 | cups |
sour cream
|
|
| 1 | cup |
mayonnaise
|
|
| 1 | clove |
garlic
minced |
|
| 1 | can |
water chestnuts
chopped |
*
|
| 1 | large |
sourdough bread
round |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
leek soup mix
or vegetable soup mix |
* |
| 1 | package |
spinach
chopped, frozen |
|
| 473 | ml |
sour cream
|
|
| 237 | ml |
mayonnaise
|
|
| 1 | clove |
garlic
minced |
|
| 1 | can |
water chestnuts
chopped |
*
|
| 1 | large |
sourdough bread
round |
* |
Directions
Combine all ingredients, except bread, together.
Carefully scoop out a large hollow through the top of the sourdough and fill with the dip mixture.
Cover loaf with aluminum foil and refrigerate at least 2 hours.
Cube the bread taken from the centre of the loaf and serve with the dip.
