Spinach dip in french bread^
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| BH&G holiday Appetizers 94 | ||
| Carolyn Shaw 6-95 | ||
| 2 | packs | (10oz) chopped spinach, |
| Thawed and well drained | ||
| 1 | pack | (8oz) light cream cheese, |
| Cut up | ||
| 2 | tablespoons | Skim milk |
| 2 | cloves | Garlic, minced |
| ¼ | teaspoon | Finely shredded lemon peel |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Worcestershire sauce |
| ¼ | teaspoon | Hot pepper sauce |
| ¼ | cup | Sliced green onion |
| 1 | (16oz 6\") round loaf French | |
| Bread | ||
| 6 | mediums | Carrots, bias sliced |
| 8 | ounces | Jicama, cut in sticks |
| 1 | large | Red or green bell pepper, |
| Cut into sticks | ||
| Green onions, cut in 5\" | ||
| Pieces | ||
Directions
Combine spinach, cream cheese, milk, garlic, lemon peel, lemon juice, Worcestershire sauce, hot pepper sauce and ¼ teaspoon salt. Beat with mixer until well combined. Stir in sliced green onion. Cover; chill until serving time.
Slice 1" off the top of the bread and reserve. Scoop out inside of loaf leaving ½" shell. Reserve bread pieces for another use or cut into cubes to use for dipping.
Spoon spinach mixture into the hollowed bread shell. Serve surrounded by vegetables.
Submitted By CAROLYN SHAW On 08-13-95