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Spinach Bread Bowl Dip #3




Source of Recipe


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Spinach Bread Bowl Dip #3

2 c. sour cream, (16oz.)
1 1oz. envelope ranch salad dressing mix
1 10oz. pkg. frozen chopped spinach, thawed and squeesed dry
1/4 c. finely chopped onion
3/4 tsp. dried basil
1/2 tsp. dried oregano
1lb. round loaf of bread, your choice
freshly chopped vegetables

In a bowl, combine the sour cream, ranch dressing, spinach, onion, basil, and oregano.
Chill for at least 1 hour.
Cut a 1 1/2" slice off the top of bread loaf and set aside.
Hollow out the inside, 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 emptied shell with the refrigerated dip.
Set on a large platter and arrange the bread pieces and vegetables around it.
Serve immediately.
Makes 10 - 15 servings.