Serves: 3
1. Squeeze spinach to drain spread on paper towels and pat dry. Mix spinach, mayonnaise, sour cream, soup mix, water chestnuts and onion. Cover and refrigerate at least 4 hours to blend flavors and soften soup mix.
2. Cut 1- to 2-inch slice off top of bread loaf hollow out loaf, leaving 1/2- to 1-inch shell of bread on side and bottom. Reserve scooped-out bread and top of loaf cut or tear into pieces to use for dipping. Spoon spinach dip into hollowed-out loaf. Arrange bread pieces around loaf.
3. Or serve dip in bowl with raw vegetable sticks or assorted chips and crackers for dipping.
NUTRITION FACTS: 1 Tablespoon: Calories 40 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 5mg Sodium 80mg Carbohydrate 1g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 4% Vitamin C 2% Calcium 0% Iron 0% DIET EXCHANGES: 1 Fat
Lighter Spinach Dip: For 2 grams of fat and 30 calories per serving, use reduced-fat mayonnaise and sour cream.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spinach Dip recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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