Ingredients
- 1 large sourdough round bread loaf
- 1 loaf of fresh bread (whole wheat or ciabatta works best)
- 3 single packets of Lipton’s Spring Vegetable Soup mix
- 250g egg mayonnaise
- 500g sour cream
- 1 package baby spinach (put in freezer in advance), chopped in small pieces
Directions
Combine the sour cream & egg mayonnaise together in a medium sized bowl. Mix in the soup mix next, then add the chopped spinach. Cut the bread in to the form of a bowl with 2cm edges and scoop out the inside. Pour the dip in to the bread bowl. Break the top and “innards” as well as the extra loaf in to 1 inch bite sized pieces. They are what you will use to scoop up the dip with! I generally present the bowl in the middle of a platter with the bread pieces placed haphazardly around the bowl.
Recipe from Margaret S.