Crunchy Spinach Dip (with Sourdough Bread)

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Title: CRUNCHY SPINACH DIP (WITH SOURDOUGH BREAD)
Categories: Dips
Yield: 2 servings

10 oz Spinach, frozen cut; thawed
8 oz Water chestnuts; drained &
-finely chopped
3/4 c Scallion; chopped
1 pk Lipton Country Vegetable
-soup mix
1 1/2 c Sour cream
1/2 c Mayonnaise
1 Loaf round sourdough bread

In a medium bowl, or whatever you have, combine all
ingredients except the bread; mix well. Cover and
chill overnight. Pour into hollowed out, unsliced
sourdough bread. Serve with the hollowed out bread,
cut into sqaures, and raw vegetables.

My sister who I met for the first time in 44 years
served this at our first get together.

Recipe By: Randy Rigg Shared by Marjorie Scofield
9/2/94 Submitted By LISE WARING
<HOBBIT@MAIL.UTEXAS.EDU> On TUE, 19 DEC 1995 093922
GMT

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