Always popular at group get togethers, Leek & Spinach Dip is served in a hollowed out round pumpernickel loaf of bread.
Chop up bread recuperated from loaf centre into cubes and serve with the dip. Encourage people to cut up the surrounding loaf as the dip is used.
The perfect container…it is edible!
Leek & Spinach Dip
Print recipe| Serves | 10 - 15 shared servingsetizer servings, when served with other appetizers |
Ingredients
- 1/2 77gm (4 serving) pkg Knorr Leek soup mix
- 1 Pkg frozen chopped spinach
- 2 Cups dairy sour cream
- 1 cup mayonnaise
- 1 Large round pumpernickel, sour dough or light rye loaf of bread
Directions
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Place about an inch of water in a saucepan that is large enough to hold the brick of frozen chopped spinach. Bring to a boil and cook until you can separate the spinach completely, using a fork.  | |
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Drain the spinach and then squeeze between two tea plates so that it is really dry.  | |
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Blend cooked spinach, leek soup mix, sour cream and mayonnaise together.  | |
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Carefully scoop out a large hollow through the top of the bread and fill with the dip mixture. Cover loaf with foil and refrigerate at least two hours. Chop up bread recuperated from loaf centre into cubes and serve with the dip. Encourage people to cut up the surrounding loaf as the dip is used. You may also wish to serve some crisp crackers along side the cut up bread cubes. | |