| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cooper, Dips, Spinach |
8 |
Servings |
INGREDIENTS
| 16 |
oz |
Bread; round, crusty loaf |
| 20 |
oz |
Spinach; frozen, chopped |
| 16 |
oz |
Cream cheese |
| 3 |
tb |
Milk |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Black pepper; optional |
| 1 |
ds |
Ground nutmeg |
INSTRUCTIONS
Advance Preparation: Prepare filling one day ahead; refrigerate. To serve,
microwave filling at High 30 seconds to 1 1/4 minutes, or until warm. Fill
bread. Microwave as directed below.
Cut 1 1/2 to 2 inch slice from top of bread. Cut a circle 1 1/2 inches from
outer edge of crust. Remove center, leaving at least 2 inches of bread on
bottom. Cut center and top into pieces for dipping. Set aside.
Place packages of spinach in oven. Microwave at High 4 1/2 to 6 1/2
minutes, or until heated, rearranging once. Drain, pressing out excess
liquid.
Place cream cheese in medium bowl. Microwave at High 30 to 45 seconds, or
until softened. Mix in remaining ingredients.
Spoon into bread shell. Place on paper towel lined plate.
Microwave at High 45 seconds to 1 1/4 minutes, or until bread is warm.
Serve with bread pieces for dipping.
Posted to MC-Recipe Digest V1 #939 by Sewgoode@aol.com on Dec 2, 1997
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