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Cook'n with Betty Crocker 
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Spinach Dip in Bread Bowl |
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Serves: 8 Print this Recipe8 Servings (1/2 cup each) Prep: 15 min Chill: 1 hr 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain 1 can (4 ounces) sliced water chestnuts, drained and chopped 5 medium green onions, chopped (5 tablespoons) 1 clove garlic, finely chopped 1/2 cup reduced-fat or regular sour cream 1/2 cup plain yogurt 1/4 teaspoon salt 1/4 teaspoon ground mustard 1/8 teaspoon black pepper 1 pound unsliced round whole wheat, white or rye bread loaf 1. Mix spinach, water chestnuts, onions and garlic in large bowl. Stir in sour cream, yogurt, salt, mustard and pepper. Cover and refrigerate at least 1 hour to blend flavors. 2. Just before serving, cut 1- to 2-inch slice from top of bread loaf. Hollow out bread 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 hollowed-out bread into bite-size pieces. 3. Fill bread loaf with spinach dip, and place on serving plate. Arrange bread pieces around loaf to use for dipping. FOOD for THOUGHT Spinach is a super source of folic acid. Necessary for all cells to function normally, folic acid is lacking in the diets of many people. Recent studies show that as much as 40 percent of the American population don't meet their folic acid requirement. "A very easy recipe using two of my favorites: bread and spinach. Besides using the bread as a dipper, I used baby carrots, colorful peppers and any other veggies I had on hand. Eating colorful foods like fresh veggies just made me feel like I was doing something really good for myself." -Judy O. NUTRITIONAL FACTS: High in folic acid and vitamin A; good source of fiber 1 Serving: Calories 190 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 5mg; Sodium 430mg; Potassium 290mg; Carbohydrate 34g (Dietary Fiber 4g); Protein 8g % DAILY VALUE: Vitamin A 44%; Vitamin C 10%; Calcium 14%; Iron 12%; Folic Acid 20%; Magnesium 14% DIET EXCHANGES: 2 Starch, 1 Vegetable From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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