Recipe(tried): Knorr Spinach Dip (appetizers)

kt ~~~~~ one more try. The recipe I posted below is frequently served to guests IN a large round loaf of french bread. The bread loaf has the top cut off and much of the inside bread has been removed in bite-size chunks. (the removed bread, and crackers are used to scoop dip from the bread bowl.)

kt ~~ this dip could easily be put in tiny bread rolls that have the tops sliced off (like a lid) and some of the bread removed. Actually, I think it would be GREAT served this way. You could even garnish each roll with a slice of pimento, or tiny bits of pepper (green, red, yellow).

The dip would be added to already baked rolls. No additional baking would be needed. Are we getting closer???
____________________________________KNORR'S SPINACH DIP

1 - 10oz. box frozen, chopped spinach (thawed and
well-drained)
1 c. sour cream
1 c. mayonnaise
1 pkg. (1.4oz.) Knorr vegetable soup and recipe mix
1 - 8oz. can water chestnuts, drained and finely
chopped
2-3 green onions, finely chopped (may use 1/2 cup)

Squeeze all liquid from thawed, chopped spinach.
Combine spinach with sour cream, mayonnaise,
vegetable soup mix, chopped water chestnuts, and
chopped green onion. Mix all ingredients together well. Cover.

Chill 2 hours or longer to blend flavors. Remove
from refrigerator and stir well before serving as a cold
dip with Wheat Thins, Triscuits, original flavor Scoop
Frito's, other crisp crackers or French bread cubes
(plain or toasted). Yields 1 quart of dip.