Bread Bowl Dip
- Total Time
- 0:20
- Prep
- 0:20
- Cook
- 0:00
- 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.
-
vegetable soup mix1 packet(s), (1 2/3 oz)
-
fat free sour cream16 oz
-
fat free mayonnaise½ cup(s)
-
fresh lemon juice½ tsp
-
chopped frozen spinach10 oz, thawed and squeezed dry
-
uncooked carrot(s)¼ cup(s), finely grated
-
canned water chestnut(s)8 oz, drained and chopped
-
pumpernickel bread1 loaf/loaves, round
- In a medium bowl, combine soup mix, sour cream, mayonnaise and lemon juice.
- Stir in spinach, carrots and water chestnuts; chill.
- To serve, hallow 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.