| 125 | 126 | 127 | 128 | 129 |
| 1 | 39 | 78 | 117 | 156 |
|
Spanish Rice just before serving.
Nutr. Assoc. : 0 0 0 20107 0 0 0 0 0
*
Exported from MasterCook *
Spinach Dip in Bread Bowl
Preparation Time :0:00
Chapter 6
Snacks and Desserts
Recipe By
Serving Size : 72
Categories : Appetizers
Dips & Salsas
:
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
2
1
9
1
1
1
2
(10 ounce) packages frozen chopped spinach -- thawed
(8 ounce) can sliced water chestnuts
medium green onions with tops
clove garlic
cup sour cream
cup plain yogurt
teaspoons chopped fresh tarragon
OR
1
1
1
1
/2
/2
/2
/4
teaspoon dried tarragon leaves
teaspoon salt
teaspoon ground mustard (dry)
teaspoon pepper
pound unsliced round bread loaf
1
Drain the thawed spinach in a strainer, then squeeze out the excess
moisture from the spinach, using paper towels or a clean kitchen towel,
until the spinach is dry. Place in a large bowl.
Drain the water chestnuts in a strainer. Chop them into small pieces, and
add to the bowl.
Peel and chop the green onions. You will need about 1 cup. Add the onions
to the bowl. Peel and crush the garlic, and add to the bowl.
Add the sour cream, yogurt, tarragon, salt, mustard and pepper to the
bowl. Mix all ingredients thoroughly. Cover and refrigerate at least 1
hour to blend flavors.
Just before serving, cut a 1- to 2-inch slice from the top of the loaf of
bread. Hollow out the loaf by cutting along the edge with a serrated
knife, leaving about a 1-inch shell, and pulling out large chunks of
bread. Cut or tear the top slice and the hollowed-out bread into bite-size
pieces.
Fill the bread loaf with the spinach dip, and place on the serving plate.
Arrange the bread pieces around the loaf to use for dipping.
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Please note, if you should change this recipe it will no longer be an
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