Spinach Dip in Bread Bowl
A Betty Crocker betty-crocker-basics recipe for Spinach Dip in Bread Bowl.
Ingredients
- 2 (10 ounce) packages frozen chopped spinach -- thawed
- 1 (8 ounce) can sliced water chestnuts
- 9 medium green onions with tops
- 1 clove garlic
- 1 cup sour cream
- 1 cup plain yogurt
- 2 teaspoons chopped fresh tarragon
- 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
Instructions
- 1
Drain the thawed spinach in a strainer, then squeeze out the excess moisture from the spinach, using paper towels or a clean kitchen towel, until the spinach is dry. Place in a large bowl.
- 2
Drain the water chestnuts in a strainer. Chop them into small pieces, and add to the bowl.
- 3
Peel and chop the green onions. You will need about 1 cup. Add the onions to the bowl. Peel and crush the garlic, and add to the bowl.
- 4
Add the sour cream, yogurt, tarragon, salt, mustard and pepper to the bowl. Mix all ingredients thoroughly. Cover and refrigerate at least 1 hour to blend flavors.
- 5
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.
- 6
Fill the bread loaf with the spinach dip, and place on the serving plate.
- 7
Arrange the bread pieces around the loaf to use for dipping.