Ingredients:
20 Ounces Of Chopped Frozen Spinach
2 Tablespoons Of Organic Destoned Extra Virgin Olive Oil
1 Tablespoon Of Dried Onion Soup Mix
1 Cup Of Light Sour Cream
1 Cup Of Honey 'N Mustard Mayonnaise
1 Cup Of Softened Philadelphia Cream Cheese
1 Teaspoon Of Fresh Lemon Juice
1/2 Cup Of Diced Vidalia Sweet Onion
5 Ounces Of Cooked And Flaked Crab Meat
1 Teaspoon Of Fine Table Salt
1 Teaspoon Of Ground Black Pepper
1 Pinch Of Basil
1 Round Sourdough Bread Loaf
Information:
Serving Size 6
310 Calories Per Serving
20 Grams Of Fat
Cooking Directions:
To begin this bread bowl spinach dip recipe, you will first need to thaw out and drain your spinach. Once done finely chopped it using a sharp kitchen knife. Next take out a large mixing bowl, and add in the chopped spinach, extra virgin olive oil, dried onion soup mix, sour cream, and mayonnaise. Using a solid mixing spoon, mix up this first stage of ingredients, you will want the end mixture to be creamy and consistent. Once done there, add in the cream cheese, lemon juice, diced sweet onion, crab meat, table salt, black pepper, and basil. Again using your mixing spoon, stir these ingredients until you have an even and consistent spinach dip, you do not want to leave any hidden pockets of unstirred ingredients. Once you are done mixing, spoon the spinach dip into a large Tupperware container, seal it with a lid, and place it in your refrigerator to chill overnight, or for roughly 8 hours. Chilling the dip will allow the different ingredients to saturate the dip flavor. Once your spinach dip has been chilled, cut the top of your sourdough bread loaf off, and then hollow out the loaf. Make sure to keep the walls of the bread loaf thick enough to hold the dip without it leaking through. Next spoon in the dip, and level it off nicely. Use the excess bread for dipping, along with a bag of Glenny's Low Fat Soy Crisps.
