Spinach Dip in a Bread Bowl!

This is a cold spinach dip that is served in a bread bowl with chunks of the bread for dipping.   The King's Hawaiian Bread is the best for this.  While I love a good hot spinach and artichoke dip also, I really think I like this cold spinach dip the best.  It can even be made up a day or even two ahead and then you just have to assemble your bread bowl the day of your party.  

  Here is what you will need:

1  10 oz. package of frozen chopped spinach, cooked, cooled and squeezed until all liquid is removed

1  16 oz container sour cream

1 cup mayonnaise

1 pkg. vegetable soup mix (Knorr brand is best)

1  8 oz. can water chestnuts, chopped

3-4 chopped green onions, including some of the green blades

1 round top loaf of King's Hawaiian Bread  ( I usually use two to have more bread for dipping)

Combine all of the ingredients in a mixing bowl until well blended.   TIP:  Use paper towels to press all of the liquid out of the spinach.  If you leave water in it, your dip will be too watery and will not hold up well.

Chill for at least 2 hours.  It's best if it chills overnight to blend flavors.

When you are ready to serve, place the bread on a platter big enough to also place the cubed bread around the edges.  With a serrated knife carve out a bowl in the center leaving a good shell to hold the dip.  Cube the bread in big chunks that you remove. I usually use two loaves and use one just for the bread cubes, because what you remove from the center is never enough.