Rip And Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Dips | 6 | Servings | |
INGREDIENTS
| 1 | Bread, round hollowed out | |
| 2 | Spinach, frozen chopped | |
| 2 | Cream cheese – 8 oz | |
| 1/3 | c | Water chestnuts, chopped |
| 3 | T | Milk |
| 1 | t | Lemon juice |
| 1/4 | t | Nutmeg, ground |
| 1/8 | t | Cayenne, ground |
INSTRUCTIONS
Cut 2" slice off top of round bread loaf. Remove centre portion, leaving at least 2" of bread on the bottom and 1" on the sides. Cut remaining bread into cubes. Unwrap spinach; place on plate. Microwave on High 5-8 minutes or till defrosted. Drain spinach, pressing to remove excess moisture. In medium bowl, microwave the cream cheese at 50% (medium) or till softened. Mix in the spinach and remaining ingredients. Spoon spinach mixture into hollowed out bread loaf. Serve dip with reserved bread cubes, carrot and celery sticks. Variation: can add following ingredients Parmesan cheese, cooked crumbled bacon, sliced almonds, chopped hard boiled eggs, shredded carrot or pine nuts. 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: 7
Calories From Fat: 2
Total Fat: <1g
Cholesterol: <1mg
Sodium: 3.9mg
Potassium: 17.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g