Spinach and Vegetable Dip

One of my co-workers hosted a NYE get together this year, so I asked her what I could bring. She said finger foods, so I decided to make something that I absolutely love - my 'mom's' cold spinach dip. I always thought it was something my mom came up with, but when I asked her for the recipe, I soon discovered she's not original at all! Sorry Mom :)

So anyway, this dip is fantastic. I made a few tiny differences, but it's essentially the recipe on the back of the packet. I like to serve this with extra veggies along with the bread to make it as healthy as possible. I also sub in light mayo and sour cream. You could use fat free, but the calorie difference is negligible.

Knorr Spinach and Vegetable Dip

1 16 oz.pkg. chopped spinach, thawed and squeezed dry

2 c. light sour cream

1/2 c. light mayonnaise

1 pkg. Knorr dried vegetable soup mix

8 oz. can water chestnuts, drained and chopped

3 green onions, chopped

Salt and Pepper

1 large round loaf of bread (we love Pumpernickel, I could only find Olive Oil Rosemary)

1 cucumber, peeled and sliced

3 large carrots, peeled and sliced

1 green bell pepper in strips

1 red bell pepper in strips

1 c. snap peas

5 celery stalks, sliced

Mix sour cream, mayo, and soup mix well.

Add spinach, water chestnuts and scallions.

Combine well, taste, adjust seasonings.

Allow mixture to sit for a few hours, or over night if possible.

Cut off the top third of the bread bowl.

Hollow out, tear bread into chunks and arrange around bread bowl.

Chop veggies and arrange around bread bowl.

Fill center of bowl with dip. Keep chilled until serving.