| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Appetizers | 1 | Servings | |
INGREDIENTS
| 2 | c | Sour cream |
| 1 | Ranch salad dressing mix | |
| 1 | pk | Spinach, frozen; chopped, drained |
| 1/4 | c | Onion; chopped |
| 3/4 | ts | Dried basil |
| 1/2 | ts | Dried oregano |
| 1 | Round bread | |
| Raw vegetables |
INSTRUCTIONS
In a bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1 - 1/2 inch 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 to 15 servings. Source: Taste of Home Magazine: June/July 1995.
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