One 10 ounce frozen chopped spinach, cooked and drained 1 can of water chestnuts, chopped 1 1/2 cup of mayonnaise 1 1/2 cup of sour cream 1 bunch green onion, chopped 1 package Knorr leek soup mix 1 round loaf sourdough bread
Chop green onions and water chestnuts in food processor. Add remaining ingredients. Refrigerate overnight. Hollow out a round loaf of sourdough bread, saving inside and top butter inside then add mixture to hollow loaf. Cut insides and top in cubes. Use for dipping.
Leek Dip
2 or 3 wild leeks (ramps) One 8 ounce package of cream cheese 1/4 cup of milk 1/2 teaspoon of salt
Place all ingredients in a food processor or blender and blend well, adding more milk if necessary to get it to the right consistency for a dip.
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