Spinach-Ham Dip

Buy an extra loaf of bread to cut up and serve with this dip.


3 3/4 cups dip (serving size: 2 tablespoons dip and about 1 ounce bread)

Recipe from

Cooking Light

Nutritional 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


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 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (2-ounce) jar diced pimento, drained
2 tablespoons grated Parmesan cheese


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.

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.


Jane Ingrassia Reinsel,

Cooking Light

April 1995
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