Spinach Dip in a Bread Bowl Recipe

Spinach Dip in a Bread Bowl Recipe photo by Taste of Home

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"We often get together with friends," says Janelle Lee, field editor from Appleton, Wisconsin. "I like to prepare this creamy dip. It's a crowd-pleaser."

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Spinach Dip in a Bread Bowl Recipe

Prep: 15 min. + chilling

Yield: 10-15 Servings

15 15

Ingredients

2 cups (16 ounces) sour cream
1 envelope (1 ounce) ranch salad dressing mix
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup chopped onion
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 round loaf of bread (1 pound)
Raw vegetables

Directions

In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces.
Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately. Yield: 10-15 servings.

Nutritional Facts 1 serving (1 each) equals 161 calories, 6 g fat (4 g saturated fat), 22 mg cholesterol, 571 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Spinach Dip in a Bread Bowl in Taste of Home June/July 1995, p64

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia