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    Kansas Country Living Magazine
    Home » Spinach Dip in an Edible Bread Bowl
    Recipes

    Spinach Dip in an Edible Bread Bowl

    Carol DorrBy Carol DorrAugust 26, 20201 Min Read
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    Jump to Recipe Print Recipe

     

    Spinach Dip in an Edible Bread Bowl

    Rebecca Howard
    October 2019
    Print Recipe Pin Recipe
    Course Appetizer, Snack
    Cuisine American

    Ingredients
      

    • 1 10- ounce package chopped spinach thawed and squeezed dry of all liquid
    • 1 16- ounce container of sour cream
    • 1 cup mayonnaise you can also use plain Greek yogurt
    • 1 package dry vegetable soup mix Knorr brand recommended
    • A pinch or two of cayenne
    • pepper optional
    • 1 8- ounce can water chestnuts drained and chopped (optional)
    • 3 to 4 green onions chopped (optional) or for milder flavor a handful of chopped chives
    • 1 round sourdough bread loaf

    Instructions
     

    • Combine all ingredients in a bowl. Chill for at least 2 hours. Stir dip. Hollow out the center of the bread loaf and fill it with the dip. Serve on a platter with chips, cut raw veggies, crackers and the bread from the center of the loaf, cut into cubes, if desired. Makes 4 cups.
    Tried this recipe?Let us know how it was!
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