Home > Recipes > Spinach Dip in a Bread Bowl

Spinach Dip in a Bread Bowl Recipe

Photo by: Taste of Home

100% would make again

Be the first to write a review

Rate recipe

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

This recipe is:

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Spinach Dip in a Bread Bowl Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

10-15 Servings
Prep: 15 min. + chilling

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 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.

Nutrition 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.

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