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Spinach Dip in Bread Bowl

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Spinach Dip in Bread Bowl
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 72
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Fill this bread bowl with a delicious dip made using spinach and Yoplait® yogurt - a perfect appetizer.
Updated Oct 20, 2016

Ingredients

  • 2 boxes (9 ounces each) frozen chopped spinach
  • 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

Steps

  • 1
    Cook spinach as directed on package; cool. Squeeze water from spinach; discard water. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    A loaf of rye bread looks nice filled with the Spinach Dip, but white, whole wheat and multigrain breads also taste delicious with this snack.

Nutrition

30 Calories, 1g Total Fat, 1g Protein, 4g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
30
Calories from Fat
10
Total Fat
1g
Saturated Fat
1g
Cholesterol
5mg
Sodium
60mg
Total Carbohydrate
4g
Dietary Fiber
0g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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