1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
3/4 cup mayonnaise
2 tsp. Dijon-style mustard
2 envelopes (1 box) McCormick Collection Spring Vegetable Recipe Blend
1 can (8 oz.) sliced water chestnuts, chopped
3 green onions, chopped
1 Hollowed bread round
Combine spinach, sour cream, mayonnaise and mustard in a large bowl.
Stir in envelopes of Spring Vegetable Recipe Blend, water chestnuts and green
onions. Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread round. Arrange bread cubes,
crackers or fresh vegetable pieces around bread for dipping.