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Spinach: Spinach Dip in a Bread Bowl

Source of Recipe

Taste of Home Magazine, June 1995


List of Ingredients

2 cups sour cream
1 envelope ranch salad dressing mix
1 package frozen spinach, chop and drain
1/4 cup onion, chopped
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 round bread loaf
raw veggies for dipping


Recipe

In a bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1 - 1/2 inch slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces. Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately. Yield: 10 to 15 servings.