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Recipe
Cannonball Spinach Dip Recipe
| Servings: 20 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 20 servings | |
| Calories 216 | |
| Calories from Fat 127 | 59% |
| Total Fat 14.4g | 18% |
| Saturated Fat 4.07g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 232mg | 10% |
| Potassium 163mg | 5% |
| Total Carbs 18.54g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.46g | 1% |
| Protein 3.83g | 6% |
Ingredients Convert Measures
- 10 ounce Frzn Spinach, thawed
- 2 c. Lowfat sour cream
- 1 c. Mayonnaise
- 1 pkt Dry Vegetable Soup Mix
- 3 x Green Onions, sliced
- 8 ounce Minced Water Chestnuts
- 1 lb Round Sourdough Bread Loaf
Directions
- Squeeze spinach dry. Put spinach into a medium bowl with the mayonnaise, soup mix, lowfat sour cream, water chestnuts, and green onions. Cover and chill at least 2 hrs.
- Slice a thin "lid" from the top of the bread loaf; hollow out inside of loaf, leaving a 1/2 inch wall. Tear or possibly cut the bread from the inside of the loaf into bite-size pcs for dipping. Put spinach mix into hollowed bread loaf. Refrigeratetill ready to serve.
