Ingredients:
10 Ounces Of Packaged Frozen Chopped Spinach
1 Cup Of Kraft Grated Parmesan Cheese
4 Ounces Of Canned Water Chestnuts
1 Package Of Knorr French Onion Soup Mix
1 Cup Of McCormick Mayonnaise With Lime Juice
16 Ounces Of Fresh Sour Cream
1 Pound Of Loaf Round Sourdough Bread
1 Tablespoon Of Bertolli Extra Virgin Olive Oil
1 Teaspoon Of McCormick Gourmet Malabar Ground Pepper
2 Tablespoons Of Santa Cruz 100% Organic Lemon Juice
2 Teaspoons Of Alder Smoked Salt
1 Teaspoon Of Tabasco Garlic Pepper Sauce
1 Teaspoon Of Johnny Harris Legendary Steak Sauce
Information:
Serving Size 6
209 Calories Per Serving
12 Grams Of Fat
Cooking Directions:
To begin this tasty award winning spinach dip recipe, you will first need to take out a large mixing bowl and mixing spoon. Next add in the frozen chopped spinach, parmesan cheese, water chestnuts, French onion soup mix, mayonnaise, sour cream, extra virgin olive oil, ground pepper, lemon juice, smoked salt, Tabasco garlic pepper sauce, and steak sauce. Next roll up those sleeves if you have them, and really put some muscle into mixing up all of these fine fresh ingredients. Really mix it up thoroughly, and get all those sauces and seasonings evenly mixed thorough the dip. Once you are done mixing and stiring, and you have an even consistent mixture, start spooning the dip into a Tupperware container, place a lid over it, and then set in the regrigerator to chill overnight. Minimum chilling time is roughly six hours. Once your dip is adequatley chilled, take your loaf of sourdough bread, cut the top off it, and then hollow it out. Make sure the side and bottom of the loaf remain thick, so you don't get any dip leaking through. Once you are done with the bread loaf, spoon in your spinach dip, and level it off. Use all the excess bread you carved out for dipping. You can also dish it up with a bag of Doritos Nacho Cheesier Tortilla Chips. Serve with Motts Apple Juice on ice as an optional beverage.
