Spinach Dip in Bread Bowl
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 package frozen chopped spinach cooked
- 1 (16-oz) container sour cream
- 1 cup hellmans mayonnaise
- 3 tablespoons sweet onion chopped fine
- 1 box knorrs vegetable soup mix
- 1 (2-lb) loaf pumpernickel bread
- 1 (2-lb) loaf round sourdough bread
- Carbohydrate 136.023323 g
- Cholesterol 42.37285 mg
- Fat 33.602022625 g
- Fiber 11.315377640748 g
- Protein 26.707052875 g
- Saturated Fat 10.1127253125 g
- Serving Size 1 1 Serving (378g)
- Sodium 2246.20635 mg
- Sugar 124.707945359252 g
- Trans Fat 3.01404323750001 g
- Calories 940 calories
*Cook spinach according to package directions and drain very well. I line a bowl with paper towels to make sure I squeeze out as much liquid as I can. *Combine spinach with the remaining ingredients and mix well. Before adding the dry vegetable soup mix, I empty the packet into a sandwich bag and crush with a rolling pin so I don't have big dried chunks. It seems to blend better with the other ingredients. Chill until ready to serve. *Hollow out the center of the round loaf of bread and fill with mixture. *Or if making ahead, chill in a container, not in the bread bowl itself. The bread will tend to be soggy at serving time. *Slice up the scooped out center and the other loaf of bread into big bite sized chunks. *Surround the bread bowl with the chunks on a party platter.
