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Prep Time
15 mins
Total Time
20 mins
Serves
Serves 12

Ingredients

1/2
Frozen Spinach, thawed
500
4
green onions, divided
0
1
white kidney beans, rinsed and well drained
540
1/2
light sour cream
125
1/2
light mayonnaise
125
1/2
crumbled feta cheese, divided
125
1
Onion Soup Mix
0
1/4
pepper
1
1
round store baked sourdough bread loaf
0

Method

Step 1
Squeeze 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.
Step 2
To 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.
Step 3
Serve with the bread chunks and assorted vegetables for dipping.

Nutritional Facts Per Serving

Calories:
140
Fat:
5 g
Saturated Fat:
2 g
Carbs:
18 g
Fibre:
3 g
Cholesterol:
10 mg
Protein:
6 g
Sodium:
550 mg