Spinach Dip

Course : Appetizers
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10 ounces frozen chopped spinach (thawed and thoroughly drained)
1 package dehydrated vegetable soup mix (substitution: dehydrated onion soup mix)
8 ounces water chestnuts (chopped extra fine)
2 cups mayonnaise
2 cups sour cream

Preparation / Directions:

Mix above ingredients in a large bowl. Carve out center of round sourdough French Bread, leaving 1/2 inch thick edge. Tear or cut bread into bite size pieces and toast in a 350° oven until light brown. Fill bread bowl with spinach mixture allowing it to season at least 1 hour, before serving. Place filled bread bowl on a large round platter and arrange toasted bread pieces around the platter, for dipping.

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