Spinach Dip in Bread Bowl

 

2

boxes (9 ounces each) Green Giant® frozen chopped spinach, thawed and well drained

1

can (8 ounces) sliced water chestnuts, drained, chopped

1

cup chopped green onions (about 9)

1

clove garlic, minced

1

cup sour cream

1

cup Yoplait® plain yogurt

2

teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves

1/2

teaspoon salt

1/2

teaspoon ground mustard (dry)

1/4

teaspoon pepper

1-pound unsliced round bread loaf

• 1 In large bowl, mix all ingredients except bread. Cover and refrigerate at least 1 hour to blend flavors.
• 2 Just before serving, cut a 1- to 2-inch slice from the top of the loaf of bread. Hollow out the loaf by cutting along the edge with a serrated knife, leaving about a 1-inch shell, and pulling out large chunks of bread. Cut or tear the top slice and the hollowed-out bread into bite-size pieces.
• 3 Place bread on serving plate; fill with spinach dip. Arrange bread pieces around loaf to use for dipping.