Florentine Dip

Serves: 4
Total Calories: 512


2 (10-ounce) packages spinach thawed and drained
1 tablespoon onion minced
2 cloves garlic minced
1 teaspoon salt
1/2 teaspoon allspice ground
1 cup mayonnaise
1 cup plain yogurt
2 sourdough bread round (7 inches each)


Place spinach, onion, garlic, salt, and allspice in a food processor bowl fitted with the metal blade. Cover and process until smooth. Transfer mixture to a medium bowl. Stir in mayonnaise and yogurt.

Cut off top of one loaf of bread. Remove bite-size pieces of bread from inside of loaf, leaving about a 1/2 -inch shell. Reserve torn bread pieces. Spoon dip into bread shell. Replace top of loaf and wrap in aluminum foil. Chill at least 4 hours or up to 24 hours.

To serve, place bread shell with dip on a serving plate or tray. Tear second loaf into bite-size pieces and arrange all bread pieces around the bread shell or in a basket. Provide wooden picks for dipping.

Nutritional Facts:

Serves: 4
Total Calories: 512
Calories from Fat: 405

This Florentine Dip recipe is from the Tasty Tidbits Cookbook. Download this Cookbook today.

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