Yield: 30 Servings
|1 pounds||Unsliced round loaves french or-|
|2 \N||Loaves sourdough bread|
|½ cup||Nonfat sour cream|
|1 pack||(8-oz) Neufchatel cheese; softened|
|1 carton||(8-oz) plain nonfat yogurt|
|½ teaspoon||Garlic powder|
|1¼ cup||Diced maple-glazed ham; about 6 ounces|
|1 pack||(10-oz) frozen chopped spinach; thawed, drained and squeezed dry|
|1 \N||Jar (2-oz) diced pimento|
|2 tablespoons||Grated Parmesan cheese|
Date: Tue, 12 Mar 1996 15:56:09 EST From: YQYM81A@... (MS KIMBERLY J MENDOZA) Recipe By: Cooking Light, April 1995, page 131 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 degrees for 10 minutes or until dry. Cut all reserved bread into bite-size pieces; place on a baking sheet, and bake at 375 degrees for 10 minutes or until dry.
Combine sour cream, Neufchatel 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 degrees for 30 minutes or until thoroughly heated. Yield: 3- ¾ cups dip (serving size: 2 tablespoons dip and about 1 ounce bread).
Serving Ideas : Serve warm with reserved bread.
NOTES : Buy an extra loaf of bread to cut up and serve with this dip.
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