Spinach Dip In A Bread Bowl
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Appetizers | 1 | Servings | |
INGREDIENTS
| 2 | c | Sour cream |
| 1 | Ranch salad dressing mix | |
| 1 | Spinach, frozen | |
| chopped drained | ||
| 1/4 | c | Onion, chopped |
| 3/4 | t | Dried basil |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1032
Calories From Fat: 814
Total Fat: 92.9g
Cholesterol: 239.2mg
Sodium: 1083.9mg
Potassium: 1587mg
Carbohydrates: 40g
Fiber: 11.6g
Sugar: 24.2g
Protein: 20.4g