Spinach-Ham Dip

Ingredients

• 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

Preparation

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.