1 ~ 16 oz package frozen spinach
16 oz light sour cream
1 c mayonnaise
1 package Lipton onion soup mix
large sourdough round loaf
tortilla chips
Place frozen spinach in heavy bottomed saucepan. Cover with water and boil 3 minutes. Reduce heat to low, cover and simmer 4 minutes. Drain off water and cool to touch. With clean hands, squeeze out as much water from spinach as possible. Add remaining ingredients and mix well. Cover and refrigerate 4 hours to overnight.
Cut large opening in bread round. Remove bread from inside loaf to make a boat, leaving 1 inch border. Slice or tear removed bread into chunks and set aside. Pour spinach dip into bread bowl immediately before serving with bread chunks and tortilla chips.
Chef's Note: The original recipe says not to substitute light sour cream or fat free mayo in this recipe, however I used light sour cream and it was delicious. Next time I will use fat free mayo and let you know how it turns out. Stay tuned...
