The BEST Spinach Dip from a co-wroker

A co-worker brought this in to work this past week. It was so good that it was the first thing gone! I had to get the recipe and share it. We are making this as part of our appetizer spread for Christmas Eve… and I may submit this to the cookbook next year.

Scott’s Spinach Dip:

1 packet of Knorr’s Vegetable Soup/Dip Mix
16 ounces of Sour Cream
1 10-12 ounce package of frozen chopped spinach, thawed
1 small can of water chestnuts, diced (or whole and you can chop them)
1 cup mayonnaise (I used Plain Greek Yogurt instead)
1 tablespoon hot sauce (Frank’s or Texas Pete)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 chopped green onion (optional)
2 sourdough bread loves (whole not sliced)

–          Take the thawed spinach and press in between paper towels to remove water

–          Add all the ingredients in a bowl and stir thoroughly

–          Let stand overnight in the refrigerator

–          Before serving, take one loaf of bread and cut an oval out of the top

–          Fill with dip

–          Cut other loaf up in cubes and serve

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