Spinach Dip in Bread Bowl

Name: Spinach Dip in Bread Bowl
Prep time: 20 min
Total time: 1 h 20 min
Yield: 72
Ingredients: 2 boxes (9 ounces each) frozen chopped spinach; 1 can (8 ounces) sliced water chestnuts, drained, chopped; 1 cup chopped green onions (about 9); 1 clove garlic, minced; 1 cup sour cream; 1 cup Yoplait® plain yogurt; 2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves; 1/2 teaspoon salt; 1/2 teaspoon ground mustard (dry); 1/4 teaspoon pepper; 1-pound unsliced round bread loaf

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By Betty Crocker Kitchens

Updated Oct 20, 2016

Spinach Dip in Bread Bowl

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Prep Time 20 min
Total 1 hr 20 min
Servings 72
Ingredients 11

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Ingredients

2 boxes (9 ounces each) frozen chopped spinach
1 can (8 ounces) sliced water chestnuts, drained, chopped
1 cup chopped green onions (about 9)
1 clove garlic, minced
1 cup sour cream
1 cup Yoplait® plain yogurt
2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard (dry)
1/4 teaspoon pepper
1-pound unsliced round bread loaf

Instructions

Step
1

Cook spinach as directed on package; cool. Squeeze water from spinach; discard water. In large bowl, mix all ingredients except bread. Cover and refrigerate at least 1 hour to blend flavors.
Step
2

Just before serving, cut a 1- to 2-inch slice from the top of the loaf of bread. Hollow out the loaf by cutting along the edge with a serrated knife, leaving about a 1-inch shell, and pulling out large chunks of bread. Cut or tear the top slice and the hollowed-out bread into bite-size pieces.
Step
3

Place bread on serving plate; fill with spinach dip. Arrange bread pieces around loaf to use for dipping.