Monday, December 11, 2006

Bread Bowl Spinach Dip

I double this recipe to fit into two bread bowls. The recipe here is not doubled.

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 1/2 cup sour cream
1/2cup mayonnaise
3/4 cup chopped green onions
2 TSP dried parsley
1 TSP lemon juice
1/2 TSP seasoning salt
1/4 cup Parmesan cheese
2 cloves of garlic, minced
1 TSP onion powder
1 (1 pound) loaf round, crusty Italian bread
***I used a wonderful loaf of rosemary olive oil Italian bread from Stater Bros.
I think it added a lot of flavor to this already yummy dish!
In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.

Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.

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