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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Buy an extra loaf of bread to cut up and serve with this dip. Ingredients:
2 (1-pound) unsliced round loaves french or sourdough bread |
1/2 cup nonfat sour cream |
1 (8-ounce) package neufchâtel cheese, softened |
1 (8-ounce) carton plain nonfat yogurt |
1/2 teaspoon garlic powder |
1 1/4 cups diced maple-glazed ham (about 6 ounces) |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 (2-ounce) jar diced pimento, drained |
2 tablespoons grated parmesan cheese |
Directions:
1. Slice off top fourth of loaves, using a large serrated knife. Hollow out bottom pieces, leaving a 1-inch-thick shell; reserve remaining bread. Place bread bowls on a baking sheet, and bake at 375° for 10 minutes or until dry. Cut all reserved bread into bite-size pieces; place on a baking sheet, and bake at 375° for 10 minutes or until dry.
2. Combine sour cream, NeufchaGtel cheese, yogurt, and garlic powder in a bowl; beat at medium speed of a mixer until smooth. Stir in ham, spinach, and pimento. Divide mixture between the bread bowls, and sprinkle Parmesan cheese over spinach mixture. Bake at 375° for 30 minutes or until thoroughly heated. Serve warm with reserved bread.
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