Bread Bowl Spinach Dip

Submitted by Ruth Dearing

• Ready In: 6hrs 5mins
• Ingredients: 5
• Yields: 2 cups
• Serves: 6

ingredients

• 1 cup mayonnaise
• 1 (1 7/8 ounce) package Knorr Leek mix
• 1 cup sour cream
• 1 (10 ounce) package spinach, chopped, drained well
• round sourdough loaf

directions

1. Mix first four ingredients well and refrigerate 6 hours.
2. Create cavity inside french or sour dough bread loaf.
3. Reserve pieces for dip.
4. Fill the cavity with Spinach Dip.
5. Makes 2 cups.

Reviews

[Lisa Ruffin]

Quick easy and simply delicious, with minimal ingredients. Took 10 minutes to make. Awesome recipe.

 

[theresa1]

Delicious!!! I put this in a hollowed out pumpernickle bread. Thanks for the recipe.

 

[ruthannef123]

Great recipe. I use Knorr vegetable soup mix and it is amazing with Rosemary/Olive oil triscuits. If there are leftovers I add another package of spinach so it lasts a bit longer and is healthier. I don't recommended using reduced fat mayo, but low fat sour cream doesn't seem to change the recipe. The green onions are a must.

 

[Carol in Cabo]

Fabulous! I made a double batch, and had a cup left over. Just a warning: it does not freeze well. All the more reason to indulge today! Provecho!

 

[meldrape]

I have made this before, delicious. I am going to try a can of drained artichoke hearts roughly chopped. The person who mentioned adding water chestnuts gave me the idea.