This is a recipe that has stood the test of time and is always requested by guests.
1 frozen pkg. chopped spinach 1 loaf sheepherder’s bread 1 C. sour cream 1 C. mayonnaise 1 envelope dry vegetable soup mix 3 green onions, chopped (optional) 1 small can water chestnuts, chopped (optional)
Put the frozen spinach in a colander and run water over it until it is thawed out (or put it in the refrigerator ahead of time to thaw it out). While you are doing this, cut the top of the bread off to make a bowl. Chop up the top of the bread and save it to use for the dip. Scoop out the bottom part of the bread to make a place for the dip. Wring out the spinach with your hands to get out all the water. Mix all the ingredients together (except the bread) and put in the refrigerator for at least 4 hours. Fill the bread bowl with the dip and serve with the bread, crackers or vegetables.