Ingredients
1 packet vegetable soup mix,
16 oz FF sour cream
1/2 C FF mayonnaise
1/2 tsp fresh lemon juice
10 oz chopped frozen spinach/thawed/squeezed dry
1/4 C carrots/finely grated
8 oz can water chestnuts/drained/chopped
1 loaf pumpernickel bread, round
In a medium bowl, combine soup mix, sour cream, mayonnaise and lemon juice.
Stir in spinach, carrots and water chestnuts; chill.
To serve, hallow out bread, by cutting a circle in the center of it. Cut remaining bread into 1-inch cubes. Fill with dip.
Yields about 1/4 C dip and 2 bread cubes per serving.
