Spinach-Ham Dip

Recipe Ingredients

1 lb	454g / 16oz	Unsliced round loaves French or - (2)
		Sourdough bread
1/2 cup	118ml	Nonfat sour cream
8 oz	227g	Neufchatel cheese - (1 package) softened
8 oz	227g	Plain nonfat yogurt - (1 carton)
1/2 teaspoon	2.5ml	Garlic powder
1 1/4 cups	182g / 6.4oz	Diced maple-glazed ham - (6 ounces)
10 oz	284g	Frozen chopped spinach - (1 package)
		Thawed - drained and squeezed dry
2 oz	56g	Diced pimento - (1 jar) drained
2 tablespoons	30ml	Grated parmesan cheese

Recipe Instructions

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 375F for 10 minutes or until dry. Cut all reserved bread into bite-size pieces; place on a baking sheet, and bake at 375F for 10 minutes or until dry.

Combine sour cream, Neufchatel 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 375F for 30 minutes or until thoroughly heated.

Yield: 3-3/4 cups dip (serving size: 2 tablespoons dip and about 1 ounce bread).

Source:
Cooking Light, April 1995, page 131

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