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Spinach Dip in a Bread Bowl
Author/Submitted by:
Servings: 15
Categories:
Appetizers
/
Dips
/
Vegetables
Ingredients: 2
cups
Sour cream 1
package
Ranch-style dressing mix 1
package
Spinach, frozen,
chopped, drained
1/4
cup
Onion,
chopped
3/4
teaspoon
Dried basil 1/2
teaspoon
Dried oregano 1
can
Waterchestnuts, canned,
chopped
1
Sourdough bread,
round
Vegetables
Directions:
1.
Thaw spinach. In a bowl, stir together all ingredients except for bread and veggies. Chill for at least 1 hour.
2.
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.
Do NOT use the food processor to mix the dip. Best when made the night before.
Do NOT use the food processor to mix the dip. Best when made the night before.
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