Bread Bowl Appetizers

Spinach - Leek Dip

1 (8 ounce) package of cream cheese, at room temperature
1/2 cup of mayonnaise
1/2 cup of sour cream
1 ( 10 ounce) package frozen chopped spinach, defrosted and drained
1/2 package dried leek soup mix
1 (8 ounce) can of water chestnuts, drained and chopped
1/4 teaspoon hot pepper sauce
1 large acorn squash, about 1 1/2 pounds, assorted fresh vegetables for dipping scallions

Wrap small blue ice in saran wrap and leave at bottom of hollowed out bread bowl…keeps the dip cool.


Cream Cheese Variation Recipe

8 oz. cream cheese
8 oz. sour cream
8 oz. mayonnaise
1 can (4 oz.) water chestnuts, drained and chopped
1 pkg. Knorr vegetable soup or leek soup
1 pkg. spinach, drained, thawed and chopped
Mix all together.

Another variation

2 packages cream cheese, softened
1-pint sour cream
1 package Knorr’s leek soup mix
½ cup water chestnuts, drained & chopped
1 scallion, sliced very thin
1 -1½ cups frozen spinach, thawed


Mix softened cream cheese and sour cream with a fork until well blended. Stir in soup mix. Wrap the thawed spinach in a towel to squeeze out the excess moisture.

Add spinach, water chestnuts and scallion slices and mix well. Chill in refrigerator for at least 1 hour before serving.

Once the dip is made....

With a serrated knife, hollow out the sourdough or french bread round, making an edible serving bowl. Tear the rest into bite size pieces for dipping. Scoop dip into bread round and enjoy!

Comments

Shelly said…
Thank you for posting the bread bowl appetizer recipes! Fantastic blog!

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