Spinach, Cheese, Mushroom Dip

Pumpernickel bread with Spinach & Mushroom dip

Method by Eden Bluestein

Ingredients:

• 1cup Sour Cream
• 1cup Mayonnaise
• 1 package Knorr Vegetable Soup mix
• 1 package frozen Spinach (thawed &drained)
• 1 cup shredded old Cheddar cheese
• 1 small Onion chopped fine
• 1 can sliced Mushroom
• 1 can Water Chestnuts (drained)

Method:

1. Chop Spinach into small pieces, and place in a large bowl.
2. Mix all ingredients into the bowl.
3. Prepare a Pumpernickel loaf of bread by slicing off the top part; large enough to be able to scoop the salad mix.
4. Remove most of the inner (core) bread in large chunks, for dipping.
5. Take the salad dip and pour it into the loaf. Take the remaining bread including the top part and garnish the edges around the loaf. This will make a great buffet dip arrangement