Dip In Sour Dough
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Dips | 8 | Servings | |
INGREDIENTS
| 1 | Leek or vegetable soupmix | |
| 1 | Chopped spinach, frozen | |
| 2 | c | Sour cream |
| 1 | c | Mayonnaise |
| 1 | Garlic clove, minced | |
| 1 | Water chestnuts, chopped | |
| 1 | Sour dough loaf, round |
INSTRUCTIONS
Combine all ingredients, except bread, together. Carefully scoop out a large hollow through the top of the sourdough and fill with the dip mixture. Cover loaf with aluminum foil and refrigerate at least 2 hours. Cube the bread taken from the centre of the loaf and serve with the dip. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 186
Total Fat: 21.2g
Cholesterol: 37.5mg
Sodium: 255.5mg
Potassium: 93.9mg
Carbohydrates: 9.7g
Fiber: <1g
Sugar: 3.7g
Protein: 1.5g