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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Thaw the spinach, then squeeze out as much water as possible. | 2. Combine spinach, sour cream, mayonnaise and horseradish in a mixing bowl; you can also do this in a food processor if you like a more pureed consistency (I often do it by hand, or do it VERY CAREFULLY in the food processor so as not to over-process). | 3. Stir in the dry soup mix, the chopped water chestnuts and the onion; stir well. | 4. Refrigerate for at least 2 hours to let flavours meld. | 5. Before serving, stir shrimp into dip mixture. | 6. Cut off the top of the loaf of bread and hollow it out, reserving the lid and the inner bread chunks to serve alongside. | 7. Fill hollowed bread shell with dip and serve with the bread, cut into chunks, along with an assortment of crackers and carrot sticks. | 8. People are drawn to this; watch it disappear! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1	package	chopped frozen	-	-	-	-
cream	1	cup	sour low fat	792.0	15.96	8.712	83.23200000000001
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
horseradish	1	tablespoon		7.2	1.6935	0.177	0.1035
knorr vegetable soup mix	1	package		-	-	-	-
water chestnut	1	can	drained chopped	-	-	-	-
red onion	4	tablespoons	chopped	16.0	3.736	0.44	0.04
baby shrimp	2	cups	cooked peeled	-	-	-	-
pumpernickel bread	1	loaf		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.