| 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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