Spinach Dip

Make ahead and serve with French bread. For a delightful presentation, cut the very top off a round boule of French bread, scoop out the center, leaving a thin crust. Fill with the dip just before serving.

1

pkg

frozen spinach, chopped

10

ounces

285

grams

1

bunch

green onions, chopped

1

can

water chestnuts, sliced

4-6

ounces

150

grams

1

pkg

Knorr leek soup

1

cup

mayonnaise

250

ml

2

cups

sour cream (creme fraich)

500

ml

salt to taste

Steam spinach briefly and let cool.
Combine all ingredients, mix well and refrigerate 2 to 6 hours (or overnight)

Serve with slices of French bread , crackers, or vegetables.
If desired, scoop out a large round loaf of French bread and fill with dip just before serving.
Cube the bread from the center and use to dip.

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