---------- Recipe via Meal-Master (tm) v8.02

     Title: CRUNCHY SPINACH DIP (WITH SOURDOUGH BREAD)
Categories: Dips
     Yield: 2 servings

    10 oz Spinach, frozen cut; thawed
     8 oz Water chestnuts; drained &
          -finely chopped
   3/4 c  Scallion; chopped
     1 pk Lipton Country Vegetable
          -soup mix
 1-1/2 c  Sour cream
   1/2 c  Mayonnaise
     1    Loaf round sourdough bread

 In a medium bowl, or whatever you have, combine all
 ingredients except the bread; mix well.  Cover and
 chill overnight.  Pour into hollowed out, unsliced
 sourdough bread.  Serve with the hollowed out bread,
 cut into sqaures, and raw vegetables.

 My sister who I met for the first time in 44 years
 served this at our first get together.

 Recipe By: Randy Rigg Shared by Marjorie Scofield 9/2/94

 Submitted By LISE WARING <[email protected]>
 On TUE, 19 DEC 1995 093922 GMT

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