Spinach & Artichoke Dip

Spinach & Artichoke Dip: Submitted by: Vickie | Date Added: 27 Apr 2015 Ingredients:

1 10 oz pkg frozen spinach, thawed and squeezed dry
1 can artichoke hearts, drained & chopped
1 - 8 oz sour cream
1 c mayo
1 can water chestnuts, drained & chopped
3 green onions, sliced
1 envelope of dry vegetable soup mix (I use Knorr's Vegetable Soup Mix, but any brand will work)

1 round loaf of pumpernickle or rye bread

Cooking Instructions:

Mix all ingredients.

Cut a hole and hollow out the center of the round loaf of bread; put dip inside of the hollowed out bread. Cut removed center into pieces and use them to dip bread.

(Cook's Note: Spread the center of the hollowed bread with a little butter, which will prevent the dip from seeping into the round. I usually buy and extra loaf to cut up for more dipping.)

Updated note from 6.29.15 - I just made this for my daughter's bridal shower on June 27th and had forgotten how good it was! This is still one of my all time favorite dips. Make the dip a day ahead and stuff the bread loaf before serving. Day old bread works best for both cutting the bread out and chopping up other bread chunks for dipping. Be sure to save a "lid" when making your bread bowl.