91babik@gw.wmich.edu (Lisamarie Babik, Western Michigan University) (05/29/91)
Here's my favorite summer dip.... SPINACH DIP =========== 1 package Mrs. Grass Vegetable Dip and Soup Mix 1 cup sour cream 1 cup mayonnaise 1 (10 oz.) package frozen, chopped spinach 3 small green onions, finely chopped 1 loaf unsliced bread 1 can sliced water chestnuts (OPTIONAL...but they add a nice crunch!) First, squeeze out all the liquid from the spinach. If you don't do this, the dip will be runny. Then combine all the ingredients except the bread and mix thoroughly. Chill in the refrigerator for 3 hours. While the dip is refrigerating, cut a hole in the center of the top of the loaf of unsliced bread. Pull out pieces of the soft, inner bread. DO NOT DISCARD THESE PIECES OF BREAD. Put them in a closed bag so that the pieces don't dry out. Be careful not to make the walls of the loaf too thin or it will get soggy. You can also cut the top piece up to be dipped, or you can re-cover the filled loaf with it. After the dip has refrigerated for 3 hours, take it out and fill the hollowed out loaf of bread with the dip. Serve it with the pieces of bread. Enjoy! Lisamarie Babik 91babik@gw.wmich.edu