---------- 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
 
-----