Recipe of the month


April 2016

Recipe provided by Beth Chalbeck. "Enjoy!"


  • 1 cup mayonnaise
  • 1 (16 ounce) container sour cream
  • 1 (1.8 ounce) package dry leek soup mix
  • 1 (4 ounce) can water chestnuts, drained and chopped
  • 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (1 pound) loaf round sourdough bread


  1. In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
  2. Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
  3. Prep time: 15 minutes; Ready in 6 hours, 15 minutes

For more information, view this recipe here:

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