Title: Spinach Dip in a Bread Bowl
Categories: Appetizer Taste
Yield: 1 Servings
| 2 | c | Sour cream |
| 1 | | Envelope ranch salad dressing mix |
| 1 | pk | Spinach; frozen, chopped, |
| | | ; thawed |
| 1/4 | c | Onion; chopped |
| 3/4 | ts | Dried basil |
| 1/2 | ts | Dried oregano |
| 1 | | Loaf round bread |
| | | Raw vegetables |
In a bowl, combine first six ingredients. Chill for at least 1 hour. Cut a
1 - 1/2 inch slice off the top of the loaf; set aside. Hollow out the
bottom part, leaving a thick shell. Cut or tear the slice from the top of
the loaf and the bread from inside into bite-size pieces. Fill the shell
with dip; set on a large platter. Arrange the bread pieces and vegetables
around it and serve immediately. Yield: 10 to 15 servings. Posted to
MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul
14, 1997