Rip & Dip
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bread
round, hollowed out |
*
|
| 2 | packages |
spinach
frozen, chopped |
|
| 2 | packages |
cream cheese
8 ounces |
|
| ⅓ | cup |
water chestnuts
chopped |
*
|
| 3 | tablespoons |
milk
|
|
| 1 | teaspoon |
lemon juice
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ⅛ | teaspoon |
cayenne pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bread
round, hollowed out |
*
|
| 2 | packages |
spinach
frozen, chopped |
|
| 2 | packages |
cream cheese
8 ounces |
|
| 79 | ml |
water chestnuts
chopped |
*
|
| 45 | ml |
milk
|
|
| 5 | ml |
lemon juice
|
|
| 1.3 | ml |
nutmeg
|
|
| 0.6 | ml |
cayenne pepper
ground |
|
Directions
Cut 2 inch slice off top of round bread loaf.
Remove centre portion, leaving at least 2 inch of bread on the bottom and 1 inch on the sides.
Cut remaining bread into cubes.
Unwrap spinach; place on plate.
Microwave on High 5 to 8 minutes or until defrosted.
Drain spinach, pressing to remove excess moisture.
In medium bowl, microwave the cream cheese at 50% (medium) or until softened.
Mix in the spinach and remaining ingredients.
Spoon spinach mixture into hollowed out bread loaf.
Serve dip with reserved bread cubes, carrot and celery sticks.
Variation: can add following ingredients Parmesan cheese, cooked crumbled bacon, sliced almonds, chopped hard boiled eggs, shredded carrot or pine nuts.
