Monday, August 1, 2016

SPINACH DIP

1 package (300 g) frozen chopped spinach, thawed
2 cups Sour Cream (14% is good)
1 cup Mayonnaise
1/2 cup frozen peas and carrots, thawed and chopped
Large Round Pumpernickel

Squeeze excess moisture from spinach.

In bowl, combine spinach, sour cream, mayonnaise and thawed, chopped peas and carrots.  Stir well.

Refrigerate for about 2 hours.

Break the bread into cubes and put in a bowl OR you could hollow out the pumpernickel bread and break the bread into cubes and put the mixture in the middle of the bread.

Makes 4 cups.