| 1 | round uncut loaf (about 9 inches in diameter) Hawaiian or sourdough bread |
| 1 1/2 | cups spinach dip |
| Rosemary sprig, if desired |
| Miniature yellow cherry tomatoes, if desired |
| Cranberries, if desired |
| Red bell pepper pieces, if desired |
| 1. | Cut and hollow out 3-inch-wide ring on top of bread loaf to within 1/2 inch of bottom, leaving center of loaf intact. Reserve scooped-out bread. |
| 2. | Spoon spinach dip into hollowed-out ring. Arrange rosemary sprigs around outer edge of wreath. Decorate with cherry tomatoes and cranberries. Cut bow shape from bell pepper; place on wreath. Cover and refrigerate until serving time. |
| 3. | Tear remaining loaf of bread into bite-size pieces. Use torn bread and reserved scooped-out bread for dipping. |
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| You can easily adapt this recipe to suit your taste! Just substitute another flavor of dip for the spinach dip if you'd like, and serve with cut-up veggies instead of bread pieces. |
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| Stir about 1 cup of dried cranberries into the spinach dip for a touch of sweetness and color. |
Nutrition Information:
220 ( 65 ); 7 g ( 2 g); 30 mg; 270 mg; 31 g ( 1 g); 6 g 18 %; 2 %; 6 %; 10 % 2 ; 1 1/2