Bread Bowl Dip

4
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
12
Difficulty
Easy
Wow your guests with presentation: Use a scooped-out bread loaf for a serving piece, and cut the middle of the bread into cubes to serve with the dip.

Ingredients

vegetable soup mix

1 packet(s), (1 2/3 oz)

fat free sour cream

16 oz

fat free mayonnaise

½ cup(s)

fresh lemon juice

½ tsp

chopped frozen spinach

10 oz, thawed and squeezed dry

uncooked carrot(s)

¼ cup(s), finely grated

canned water chestnut(s)

8 oz, drained and chopped

pumpernickel bread

1 loaf/loaves, round

Instructions

  1. In a medium bowl, combine soup mix, sour cream, mayonnaise and lemon juice.
  2. Stir in spinach, carrots and water chestnuts; chill.
  3. To serve, hollow out a the loaf of bread, by cutting a circle in the center of it. Cut up remaining bread into 1-inch cubes. Fill with dip. Yields about 1/4 cup of dip and 2 bread cubes per serving.

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