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

Jane Ingrassia Reinsel
Recipe by Cooking Light April 1995

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

110 calories; calories from fat 22%; fat 2.7g; saturated fat 1.5g; mono fat 0.9g; poly fat 0.3g; protein 5.2g; carbohydrates 15.5g; fiber 0.9g; cholesterol 9mg; iron 0.8mg; sodium 241mg; calcium 47mg.
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