Spinach dip -- (from Knorr Chef Collection, volume 2 - modified)

1 pkg (300 g) frozen chopped spinach, chopped
1 pkg soft tofu
1 pkg Knorr vegetable or leek soup mix OR ½ vegetable and ½ Leek soup mix
1 c tofunaise
1 can (10 oz) water chestnuts, drained and chopped
150-200 g shrimp (optional)
3 green onions (optional)
round sourdough, pumpernickel or rye bread loaf

Squeeze excess moisture from spinach. In bowl combine spinach, tofu, tofunaise, soup mix, water chestnuts. Let sit at room temperature ~ 1-2 hours.

Scoop out large hollow through top of bread loaf. In oven heated to 250°F place bread upside down in oven (hole on grill), do the same with lid. Set time for 10 minutes. Once inside of hollow is a little hard to the touch remove from oven. Let cool ~ 10 minutes.

Add shrimp and green onions to well mixed dip (optional).

Fill bread with dip, cover with lid; refrigerate at least 2 hours to blend flavors. Flavor improves over time, try to prepare day before.

Serve with bread cubes cut from centre and assorted fresh vegetables or fruit.

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