- 1 Large loaf of bread. round, with the top cut off and insides scooped out and reserved
- 300 g Spinach fresh, or a small bag of frozen chopped spinach.
- 1 tablespoon dill we used dry out of necessity, but fresh would be better
- 1-2 teaspoon celery salt depending on taste
- 400 g Mayonnaise
- 400 g Sour cream
- Seasoning to taste
If using fresh spinach: Chop the raw spinach leaves and drop into boiling water for a minute until wilted (or place in a bowl and cover with boiling water from a kettle and leave for about five minutes). Drain and squeeze out all excess water.
If using frozen spinach: Thaw completely and squeeze out all excess water
Thoroughly chop spinach then mix with all remaining ingredients in a bowl. Test for seasoning.
Transfer dip into bread bowl, cover with bread lid or tin foil and refrigerate for at least one hour, preferably overnight.
Serve with cut up bits of reserved bread, raw vegetables, or crackers.
Calories: 895kcal | Carbohydrates: 8g | Protein: 6g | Fat: 94g | Saturated Fat: 22g | Polyunsaturated Fat: 46g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1307mg | Potassium: 564mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7728IU | Vitamin C: 22mg | Calcium: 184mg | Iron: 2mg