Rip and dip
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bread; round, hollowed out, | |
| 2 | packs | Spinach; frozen, chopped |
| 2 | packs | Cream cheese - 8 oz |
| ⅓ | cup | Water chestnuts, chopped |
| 3 | tablespoons | Milk |
| 1 | teaspoon | Lemon juice |
| ¼ | teaspoon | Nutmeg; ground |
| ⅛ | teaspoon | Cayenne; ground |
Directions
Cut 2" slice off top of round bread loaf. Remove centre portion, leaving at least 2" of bread on the bottom and 1" on the sides. Cut remaining bread into cubes. Unwrap spinach; place on plate. Microwave on High 5-8 minutes or till defrosted. Drain spinach, pressing to remove excess moisture. In medium bowl, microwave the cream cheese at 50% (medium) or till softened.
Mix in the spinach and remaining ingredients. Spoon spinach mixture into hollowed out bread loaf. Serve dip with reserved bread cubes, carrot and celery sticks.
Variation: can add following ingredients Parmesan cheese, cooked crumbled bacon, sliced almonds, chopped hard boiled eggs, shredded carrot or pine nuts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini