Classic Spinach Dip in a Bread Bowl
Dunk chunks of crusty loaf into this creamy spinach dip — made with just five ingredients — and served in an edible bowl.
- Prep: 15 minutes
- Cooking: 5 minutes
- Resting: 1 hour
Ingredients
- 1 pkg (10 oz/300 g) frozen chopped spinach, thawed
- 1 pkg (1.4 oz/40 g) dry vegetable soup mix
- 1 cup (250 mL) mayonnaise
- 1 cup (250 mL) Canadian sour cream
- 1/2 cup (125 mL) chopped green onions, divided
- 1 round crusty loaf
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Preparation
Drain spinach and squeeze dry with paper towels. Transfer to medium bowl and stir in vegetable soup mix, mayonnaise, sour cream and 1/4 cup (60 mL) green onions until combined. Cover and chill for at least 1 hour.
Preheat oven to 375 °F (190 °C). Line small baking sheet with parchment paper.
Slice 1 inch (2.5 cm) from top of loaf. Using small knife, carve bread from shell of loaf, leaving shell about 1 inch (2.5 cm) thick, and use fingers to extract pieces. Cut cap and pieces into bite-size chunks and arrange on prepared baking sheet. Spray with cooking spray.
Bake for 5 to 8 minutes or until toasted.
Transfer dip to bread bowl, garnish with remaining green onions and serve with toasted bread chunks.
