“Super Boule” Spinach Dip


16 ounce carton of plain nonfat yogurt, drained of liquid
8 ounce carton of low-fat or nonfat sour cream
2 tablespoons mayonnaise-style salad dressing
1 package frozen chopped spinach, thawed and squeezed dry
1 package dry vegetable soup mix (such as Knorr)
8 ounce can sliced water chestnuts, chopped
1/2 fresh bell pepper, chopped
2 green onions, including greens, sliced in 1/4-inch pieces
salt and freshly ground black pepper
4 drops hot pepper sauce to taste
2 Breadsmith French (or Sourdough) Boules


Drain liquid from yogurt. Mix all ingredients.
Cover and refrigerate for at least 30 minutes to allow soup mix to moisten.
Cut a "bowl" in the center of one boule. Cut the second boule into appetizer-sized cubes.
When ready to serve, stir dip thoroughly and pour into bread bowl.
Dip bread cubes into dip.
Enjoy the game!

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