---------- 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
   <HOBBIT@MAIL.UTEXAS.EDU>  On   TUE, 19 DEC 1995 093922
   GMT
  
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