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Ingredients
- 2 pkg. frozen chopped spinach, thawed
- 1 pkg. Hidden Valley Ranch salad dressing
- 1/2 c. mayonnaise
- 1/2 c. sour cream
- 1 Tbsp. dried onion flakes
Method
- Squeeze spinach to drain (I use cheesecloth).
- Mix all ingredients; refrigerate for several hours or overnight.
- To serve, cut off top of unsliced wheat or rye bread.
- Scoop out inside; fill with dip mixture.
- (Bread insides can be cut into squares and served as dippers.)