Spinach Shrimp Dip
10 oz pkg chopped frozen spinach
1 cup sour cream
1 cup mayo
1 tbs horseradish
1 pkg Knorr vegetable soup mix [no subs]
8 oz water chestnuts, well drained and chopped
4 tbs finely chopped red onions
2 cups cooked peeled baby shrimp
1 round loaf pumpernickel bread
Thaw spinach and squeeze out as much water as possible. Combine
spinach, sour cream, mayonnaise and horseradish. Stir in dry soup
mix, chopped water chestnuts and onion; stir well. Chill for at
least 2 hours. Before serving, stir shrimp into mixture. Cut off top
of bread and hollow out, reserving lid and inner bread chunks to
serve along side. Fill hollowed bread with dip. |