Healthified Spinach Dip in a Bread Bowl
Try this healthified version of classic
Spinach Dip. Nobody will know the difference.
2 boxes (9 oz each) frozen chopped spinach
1 can (8 oz) sliced water chestnuts, drained, chopped
1 cup chopped green onions
1 cup low-fat sour cream
1 cup plain fat-free Greek yogurt
2 tsp chopped fresh tarragon leaves or dill weed
1/2 tsp ground mustard
1/4 tsp pepper
1 clove garlic, finely chopped
1 lb round loaf unsliced 100% whole wheat bread
Cook spinach as directed on boxes; cool.
Squeeze water from spinach; discard water. In
large bowl, mix all ingredients except bread.
Cover and refrigerate at least 1 hour to blend
Just before serving, cut 1– to 2-inch slice from
top of loaf. Hollow out loaf by cutting along edge with serrated knife,
leaving 1-inch shell, and pulling out large chunks of bread. Cut or tear
top slice and hollowed-out bread into bite-size pieces.
Place hollowed-out loaf on serving plate; fill with spinach dip. Arrange
bread pieces around loaf to use for dipping.
Provided by Rebecca McGonigle of the Valley Schools Employee Benefits Trust (VSEBT) from the February Wellstyles Monthly Newsletter.