Bread Bowl with Spinach Dip
This is a recipe I shared a few years ago and in light of this incredible season I wanted to shed a fresh light on it 🙂
It’s party season and here is a great way to get a head start on your New Year’s resolution. I’ve cut out a large amount of fat and calories by using fat free sour cream in place of mayo (and you can’t even tell!).Print
Creamy, decadent Spinach Dip that’s lightened up and incredibly delicious – served in a pumpernickel bread bowl 🙂
½ Cup light mayonnaise
¾ Cup fat free sour cream (or yogurt/Greek yogurt)
The juice of half a lemon
1 tsp sugar
½ tsp salt
¼ tsp pepper
5 Dashes Worcestershire sauce
2 Dashes hot sauce
300 g frozen chopped spinach, cooked and drained (and cooled)
1 Celery stalk, diced
½ Small red onion, diced
2 Green onions (scallions), sliced
1 675 g Pumpernickel loaf, cut out the centre to create a bowl (about half way down)
In a large bowl, combine the mayonnaise, sour cream, lemon juice, sugar, salt, pepper, Worcester sauce and hot sauce; mix well.
Add in the spinach, celery, red onion, and green onion; again mix well.
Taste and adjust seasoning.
Transfer the spinach mixture to the bread bowl.
Cut the piece of bread you took out of the centre of the loaf to create the bowl and cut it into cubes and place around the bowl to serve.
- It’s easier if you can make the spinach ahead of time.
- Prep Time: 10 Minutes
- Category: Party Food