Graveyard Spinach Dip

Name: Graveyard Spinach Dip
Ingredients: 10 ounces frozen chopped spinach cooked, cooled and squeezed dry; 16 ounces sour cream; 1 cup hellmann' or best food real mayonnais; 1 package Knorr(R) Vegetable recipe mix; 1/2 cup grated Parmesan cheese; 8 ounces water chestnuts drained and chopped optional; 3 sliced green onions; 16 ounces pumpernickel bread 16 oz., sliced

8 ingredients

3 steps

Ingredients

10 ounces frozen chopped spinach cooked, cooled and squeezed dry
16 ounces sour cream
1 cup hellmann' or best food real mayonnais
1 package Knorr(R) Vegetable recipe mix
1/2 cup grated Parmesan cheese
8 ounces water chestnuts drained and chopped optional
3 sliced green onions
16 ounces pumpernickel bread 16 oz., sliced

Directions

1

Preheat oven to 350°. In large bowl, combine all ingredients except bread. In shallow 1-1/2-quart casserole, spoon spinach mixture. Bake 20 minutes or until golden.
2

Meanwhile, cut bread slices into ''tombstone'' shapes. Arrange in single layer on cookie sheet. Bake 12 minutes or until crisp. Cool completely on wire rack. Decorate, if desired, with additional tinted Mayonnaise*.
3

To serve, arrange a few ''tombstones'' in cooked dip and serve with remaining ''tombstones'' and your favorite dippers.