Ingredients:
18 Ounces Of Chopped Frozen Spinach
1/3 Cup Of Chopped Fresh Green Chives
1/4 Cup Of Dried Osem Spring Vegetable Soup Mix
11 Ounces Of Fresh Sour Cream
11 Ounces Of Fresh Ricotta Cheese
1 Teaspoon Of Fresh Squeezed Lime Juice
1 Teaspoon Of Fine Ground Table Salt
1 Pinch Of Ground Black Pepper
1 Pinch Of Dried Organic Basil
1 Round Cob Bread Loaf
Information:
Serving Size 6
267 Calories Per Serving
15 Grams Of Fat
Cooking Directions:
The first step in creating this tasty spinach ricotta dip, is to thaw and drain your spinach. Next take out a large mixing bowl, and add in the spinach, ricotta, and sour cream. Stir these ingredients well, as you want a smooth even mixture which a nice disbursement of spinach. Next add into the mixing bowl the chopped chives and dried vegetable soup mix. Again using your mixing spoon, really mix these ingredients into the dip well, as you do not want any hidden pockets of dip ingredients. Next add in the lime juice, salt, pepper, and basil, again stirring them into the spinach dip very thoroughly. Finally take out a sharp serrated kitchen knife, and cut the top off of your cob bread loaf. Next hollow out the inside of the loaf, making sure to leave the walls thick enough to take the dip without leaking through. Once done, spoon in the spinach dip, and level off at the top. You can use the bread pieces for dipping, or serve with a bag of Tostitos Restaurant Style 100% White Corn Tortilla Chips. I served this at a Super Bowl party, along with a several bottles of Samuel Smith Oatmeal Stout. Everyone loved the dip, and wanted the recipe, so here it is. We hope you enjoy it.
