1 (10-oz.) pkg. frozen, chopped spinach
1 (1.5-oz.) pkg. dry vegetable soup mix
1 carton (8-oz.) fat-free sour cream
1 c. mayonnaise, canola-based
1 (8-oz.) can water chestnuts, drained and chopped
¾ c. sliced green onions, including tops
2 round loaves sourdough bread, unsliced
Thaw spinach overnight in the refrigerator; drain and squeeze until fairly dry. Combine spinach, sour cream, mayonnaise, water chestnuts, soup mix and onions. Refrigerate. Best eaten the same day. Slice off top third of one loaf of bread; hollow out inside. Cut removed bread and second loaf into 1½-inch cubes. Fill hollowed-out round bread loaf with spinach mixture. Place the cubed bread cut from the loaf around the outside for dipping.
Serves 16. Per serving: 290 calories, 35 g carbohydrate, 13 g fat, 7 g protein, 3 g fiber and 600 mg sodium.