|No pumpernickel bread anywhere...this is Italian.|
It made no difference, it was wonderful!
I never met anyone who didn't like this dip...it's always been a favorite with everyone. So easy to prepare and looks lovely in a bread bowl, although you don't have to present it that way.
Give this good ol' dip a try at your next gathering and find out why I think the original is always the best!
|Super Bowl Goodies|
1 pkg. Knorr French Onion soup mix
2 cups sour cream
2 Tbsp. milk
1 (10 oz.) pkg. frozen, chopped spinach, cooked & well drained
1/2 tsp. Worcestershire sauce
1/2 tsp. hot sauce (optional)
1 large round pumpernickel bread. (Italian or Rye work well too.)
Cook spinach as directed on package; cool. Squeeze water from spinach; discard water.
In large bowl, mix all ingredients except bread. Cover and refrigerate at least 1 hour to blend flavors.
Just before serving, cut a 1- to 2-inch slice from the top of the loaf of bread. Hollow out the loaf by cutting along the edge with a serrated knife, leaving about a 1-inch shell, and pulling out large chunks of bread. Cut or tear the top slice and the hollowed-out bread into bite-size pieces for dipping.
Place bread on serving plate; fill with spinach dip. Arrange bread pieces around loaf to use for dipping. You can also use crackers, chips and your favorite veggies.