You can’t go wrong with this super-easy dip. Garnishes of rosemary, yellow tomatoes, cranberries and red peppers make it even more irresistible.
round uncut loaf (about 9 inches in diameter) Hawaiian or sourdough bread
cups spinach dip
Rosemary sprig, if desired
Miniature yellow cherry tomatoes, if desired
Cranberries, if desired
Red bell pepper pieces, if desired
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.
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.
Tear remaining loaf of bread into bite-size pieces. Use torn bread and reserved scooped-out bread for dipping.
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.
Stir about 1 cup of dried cranberries into the spinach dip for a touch of sweetness and color.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- 30 mg
- 270 mg
- Total Carbohydrate
- 31 g
- Dietary Fiber
- 1 g
- 6 g
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.