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| Spinach-Ham Dip Recipe |
Category: Appetizers
Rating:
N/A
Servings: 3-
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Ingredients
1 lb unsliced round loaves french -or-
2 loaves sourdough bread
1/2 cup nonfat sour cream
1 pkg (8-oz) neufchatel cheese; softened
1 carton (8-oz) plain nonfat yogurt
1/2 teaspoon garlic powder
1 1/4 cup diced maple-glazed ham; about 6 ounces
1 pkg (10-oz) frozen chopped spinach; thawed, drained and squee
1 jar (2-oz) diced pimento
2 tablespoon grated parmesan cheese
Cooking Directions:
Date: Tue, 12 Mar 1996 15:56:09 EST
From: YQYM81A@prodigy.com (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- 3/4 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.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
appetizers
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