16 ounces of cream cheese, softened 16 ounces of sour cream 2 boxes Knorr leek soup 2 pounds of rye or pumpernickel round loaf
Mix together cream cheese and sour cream. Stir in soup. Slice off top of bread, hollow out and break into bite size pieces. Serve on tray with dip in hollowed bread and bite size pieces around edges of platter.
Leek Dip
1 cup of sour cream 1 cup of mayonnaise 1 package of frozen chopped spinach cook and drain well 1/2 bunch green onions, tops only 1 can water chestnuts, chopped 1 package of Knorr leek soup mix Extra sour French bread (round)
Mix all ingredients. Put into hollowed out extra sour French bread (round). Use bread cubes leftover for dipping. Filling may be made the day before and stored in refrigerator. Put into bread the day of using.
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