Spinach Dip in a Bread Bowl

by Frank Moore

Servings: 1 batch

INGREDIENTS

2 cups sour cream
1 pkg. ranch salad dressing mix
1 pkg. (10 oz.) frozen spinach, thawed
1/4 cup chopped onion
3/4 tsp. dried basil
1/2 tsp. dried oregano
1 loaf 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.

CHEF COMMENTS

1 batch = 10 to 15 servings.

Tagged: dipsspreads, spinachdip add tags

Have you made it? What'd you think?

Log in to review this recipe.