Bongo Bongo Dip
Try this Bongo Bongo Dip recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 1/2 cups sour cream
- 1 cup mayonnaise (i use hellmann's)
- 1 10 oz pkg frozen chopped spinach, thawed (do not use fresh)
- 1 4 oz pkg knorr or lipton vegetable soup mix
- 1 8 oz can water chestnuts finely chopped
- 1 8 oz sharp cheddar cheese shredded
- round loaf bread
- Carbohydrate 1.10227500093181 g
- Cholesterol 10.0912500085306 mg
- Fat 3.10500000262481 g
- Fiber 0 g
- Protein 0.760725000643079 g
- Saturated Fat 1.93286250163395 g
- Serving Size 1 1 Serving (26g)
- Sodium 10.6087500089681 mg
- Sugar 1.10227500093181 g
- Trans Fat 0.159907500135178 g
- Calories 35 calories
Squeeze spinach until dry. In a medium bowl, stir together sour cream, soup mix, and cheese. Add finely chopped water chestnuts. Cut slice from top of round loaf of bread, hollow out loaf to leave shell to contain dip. Put on cookie sheet, cut bread that was removed into bite sized pieces and place around bread. Spoon dip into bread shell. Bake in 350 degree oven for 1/2 hour or until dip is hot in middle.
