Spinach Bread Dip Recipe
Prep Time
Serves
Cooking Mode
½ Frozen Spinach, thawed
4 green onions, divided
1 white kidney beans, rinsed and well drained
½ light sour cream
½ light mayonnaise
½ crumbled feta cheese, divided
1 Onion Soup Mix
¼ pepper
1 round store baked sourdough bread loaf
½ Frozen Spinach, thawed
4 green onions, divided
1 white kidney beans, rinsed and well drained
½ light sour cream
½ light mayonnaise
½ crumbled feta cheese, divided
1 Onion Soup Mix
¼ pepper
1 round store baked sourdough bread loaf
Directions
1Squeeze the excess moisture from the thawed spinach and combine it in a food processor with 3 of the onions (chopped), kidney beans, sour cream, mayonnaise, half (1/4 cup, 60 mL) of the feta cheese and the seasonings. Puree until smooth and well blended. Transfer to a bowl, cover and refrigerate for 1 hour.
2To serve; cut a circle in the top of the bread and tear out chunks, hollowing out the loaf creating an edible bowl. Transfer the dip into the bowl, garnish with the remaining feta and onions.
3Serve with the bread chunks and assorted vegetables for dipping.
Disclaimer
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Personal Note
Personal Note