Flintstone Dip AKA Spinach Dip
1 (10 ounce) package frozen chopped spinach, thawed, drained, with liquid squeezed out
1 package Knorr's Vegetable Soup mix
1 C mayonnaise
1 C sour cream
4 fresh green onions, chopped
1 (8 ounce) can water chestnuts, chopped
1 loaf flintstone bread, or any round unsliced bread or French bread.
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Combine the first six ingredients and stir well.
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Cut off the top of the loaf of bread and hollow it out, leaving a crust shell and cubing the bread from the inside to use as dippers.
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Fill bread shell with dip and chill 2 hours. Garnish.
Serve with bread cubes or fresh veggies.
~ Tammy Howe
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