Spinach-Shrimp Dip

Ingredients

• 1 (10 ounce) package chopped frozen spinach

• 1 cup low-fat sour cream
• 1 cup mayonnaise
• 1 tablespoon horseradish
• 1 package Knorr vegetable soup mix (no substitutes)

• 1 (8 ounce) can water chestnuts, well drained and chopped
• 4 tablespoons finely chopped red onions
• 2 cups cooked peeled baby shrimp
• 1 loaf pumpernickel bread (round loaf)

Directions

1. 1

   Thaw the spinach, then squeeze out as much water as possible.

2. 2

   Combine spinach, sour cream, mayonnaise and horseradish in a mixing bowl; you can also do this in a food processor if you like a more pureed consistency (I often do it by hand, or do it VERY CAREFULLY in the food processor so as not to over-process).

3. 3

   Stir in the dry soup mix, the chopped water chestnuts and the onion; stir well.

4. 4

   Refrigerate for at least 2 hours to let flavours meld.

5. 5

   Before serving, stir shrimp into dip mixture.

6. 6

   Cut off the top of the loaf of bread and hollow it out, reserving the lid and the inner bread chunks to serve alongside.

7. 7

   Fill hollowed bread shell with dip and serve with the bread, cut into chunks, along with an assortment of crackers and carrot sticks.

8. 8

   People are drawn to this; watch it disappear!