Cheesy Spinach Party Loaf |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 15 |
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A hot spinach dip in a toasted sourdough bread bowl. Yum! This is from A Hundred Years of Island Cooking , an old cookbook from the Hawaiian Electric Company. Ingredients:
1 1/2 lbs round loaf sourdough bread |
1/3 cup butter |
1 (10 ounce) package frozen chopped spinach |
2/3 cup bell pepper, chopped (red or green) |
1/3 cup onion, chopped |
1/3 cup celery, chopped |
1 lb velveeta cheese, cubed |
1/4 teaspoon rosemary, crushed |
Directions:
1. Preheat oven to 350°F.
2. Cut around the edge of the loaf leaving a 1-inch shell on the sides and bottom. Remove center portion of bread and cut into bite-size pieces.
3. Place shell and bread pieces in a large baking pan. Melt 3 tablespoons of the butter; brush inside of bread shell. Bake for 20 minutes.
4. Cook spinach according to package directions; drain and squeeze all moisture from spinach.
5. In a skillet, melt remaining butter; saute peppers, onion and celery until tender. Lower heat and add cheese, stirring constantly, until cheese is melted. Stir in spinach and rosemary; heat through.
6. Pour into hot bread shell. Serve with the toasted bread pieces and assorted crisp vegetables.
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