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Spinach-Ham Dip

Yield 3 3/4 cups dip (serving size: 2 tablespoons dip and about 1 ounce bread)
Buy an extra loaf of bread to cut up and serve with this dip.


  • 2 (1-pound) unsliced round loaves French or sourdough bread
  • 1/2 cup nonfat sour cream
  • 1 (8-ounce) package Neufchâtel cheese, softened
  • 1 (8-ounce) carton plain nonfat yogurt
  • 1/2 teaspoon garlic powder
  • 1 1/4 cups diced Maple-Glazed Ham (about 6 ounces)
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (2-ounce) jar diced pimento, drained
  • 2 tablespoons grated Parmesan cheese

Nutrition Information

  • calories 110
  • caloriesfromfat 22 %
  • fat 2.7 g
  • satfat 1.5 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 5.2 g
  • carbohydrate 15.5 g
  • fiber 0.9 g
  • cholesterol 9 mg
  • iron 0.8 mg
  • sodium 241 mg
  • calcium 47 mg

How to Make It

  1. Slice off top fourth of loaves, using a large serrated knife. Hollow out bottom pieces, leaving a 1-inch-thick shell; reserve remaining bread. Place "bread bowls" on a baking sheet, and bake at 375° for 10 minutes or until dry. Cut all reserved bread into bite-size pieces; place on a baking sheet, and bake at 375° for 10 minutes or until dry.

  2. Combine sour cream, Neufcha@Gtel cheese, yogurt, and garlic powder in a bowl; beat at medium speed of a mixer until smooth. Stir in ham, spinach, and pimento. Divide mixture between the bread bowls, and sprinkle Parmesan cheese over spinach mixture. Bake at 375° for 30 minutes or until thoroughly heated. Serve warm with reserved bread.