Spinach-shrimp Dip

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 12
• 1 (10 ounce) package chopped frozen spinach
• 1 cup low-fat sour cream
• 1 cup mayonnaise
• 1 tablespoon horseradish
• 1 package knorr vegetable soup mix (no substitutes)
• 1 (8 ounce) can water chestnuts, well drained and chopped
• 4 tablespoons finely chopped red onions
• 2 cups cooked peeled baby shrimp
• 1 loaf pumpernickel bread (round loaf)

Recipe

• 1 thaw the spinach, then squeeze out as much water as possible.
• 2 combine spinach, sour cream, mayonnaise and horseradish in a mixing bowl; you can also do this in a food processor if you like a more pureed consistency (i often do it by hand, or do it very carefully in the food processor so as not to over-process).
• 3 stir in the dry soup mix, the chopped water chestnuts and the onion; stir well.
• 4 refrigerate for at least 2 hours to let flavours meld.
• 5 before serving, stir shrimp into dip mixture.
• 6 cut off the top of the loaf of bread and hollow it out, reserving the lid and the inner bread chunks to serve alongside.
• 7 fill hollowed bread shell with dip and serve with the bread, cut into chunks, along with an assortment of crackers and carrot sticks.
• 8 people are drawn to this; watch it disappear!