Served in a sourdough bread bowl, with your favorite crudités and crackers!
- 1 (10 oz.) pkg. frozen chopped spinach thawed and drained
- 1 ( 1.8 oz.) pkg. Knorr leek soup mix
- 1 (4 oz.) can water chestnuts drained and chopped
- 1 c. mayonnaise
- 1 (16 oz.) cont. sour cream
- In a medium bowl, mix together all ingredients.
- Cover and refrigerate 8 hours or overnight.
- Hollow out a round loaf of sourdough bread and fill with dip. Serve with bread pieces, crackers or vegetables.