Classic Spinach Dip (Alena)

1 pkg. frozen spinach, thawed and chopped

1 cup mayonnaise

2 cups sour cream

1 pkg. vegetable soup mix

1 (10 oz.) can of water chestnuts, drained and chopped

3 green onions chopped - optional

1 large sour dough or pumpernickel bread

In bowl, mix ingredients - except bread.   Cut hole in bread and take out bread.   Put dip in bread. Cover and refrigerate for 2 hours.  Use saved bread to put around the outside of dip and serve.

Hot Artichoke Spinach Dip (Melodie)

1 cup chopped artichoke hearts                     

1/2 cup frozen chopped spinach, thawed      

8 oz. cream cheese                                                

1/2 cup fresh grated Parmesan cheese          

1/2 tsp. crushed red pepper flakes

1/4 tsp. salt

1/2 tsp. garlic powder

Dash Ground black pepper

Boil the artichoke hearts and spinach in a cup of water in a small saucepan over medium heat until tender.  About 10 minutes.  Drain in colander.  Heat the cream cheese in a small bowl in the microwave for 1 minute.  Add the spinach and artichoke hearts to the cream cheese and stir well.  Add the remaining ingredients to the cream cheese and combine.  Serve hot with crackers, or French bread.