A round or oblong loaf of dark rye, caraway rye or sourdough bread makes a tasty bowl for this dip.
| 1 |
|
(8-ounce) package (2 cups) LAND O LAKES® Cheddar Cheese, shredded |
| 1 1/2 |
|
cups sour cream |
| 1/2 |
|
cup mayonnaise |
| 1 |
|
(10-ounce) package frozen chopped spinach, thawed, well-drained |
| 1 |
|
(8-ounce) can water chestnuts, drained, chopped |
| 1 |
|
tablespoon dried onion soup mix |
| 1 |
|
(1-pound) round unsliced loaf rye or sourdough bread |
Combine all ingredients
except bread in large bowl; mix well.
Cut out center of bread, leaving sides and bottom about 1-inch thick. Fill bread bowl with dip; refrigerate until serving time (at least 30 minutes). Cut remaining bread into small pieces to serve with dip.
Recipe Tip
Spinach dip can be made a day ahead. Keep refrigerated.
