Hollow out top of bread by cut along the inside leaving about an inch of sides and bottom. Take out the inside bread. With the remaining bread, pinch into bite size pieces.
Mix all of the ingredients together and fill the bread bowl.
Place the filled loaf on a cookie sheet. Sprinkle the top with more Parmesan cheese. .
Bake at 350\u00b0F for 35-40 minutes until hot and bubbly.
Serve warm with remaining bread pieces.
Slice top off bread.
Scoop out inside of bread.
Cut bread which was scooped out into bite size pieces.
Set aside.
Squeeze out spinach.
Combine with all other ingredients to make dip. Spoon dip into bread.
Chill until ready to serve or if desired, wrap in aluminum foil and heat at 200\u00b0 for 2 hours.
Serve with bite size bread pieces and fresh vegetables.
Combine cooked & drained spinach, vegetable soup mix, sour cream, mayonnaise, chopped green onions & diced water chestnuts. Mix well.
Place in airtight container and chill in refrigerator overnight to allow flavors to blend.
When ready to serve, hollow out loaf of Hawaiian bread, leaving just large enough hole to hold the dip.
Spoon spinach dip into bread bowl and serve with remaining bread, cut into cubes and crackers.
Mix sour cream, Ranch Dressing mix, onion soup mix, water chestnuts, cream cheese, and chopped spinach in a bowl.
Chill for 6 hours or overnight. Remove the top from the bread and make a bowl. Cut the carved-out bread top into bite-sized cubes for dining. Serve in bread bowl.
Thaw spinach, do not cook.
Mix all ingredients together (except bread) and chill overnight.
Hollow out center of bread to make a bowl.
Break hollowed out bread into small pieces.
Place dip in bread bowl and place broken pieces around to use for dipping.
Also may use crackers of your choice.
Mix all ingredients together and let stand at least one hour before using so that flavors blend together.
Best served by purchasing round loaf of bread of your choice, rye, sourdough, Italian, etc.
Cut out center to form bowl.
Place dip in bread bowl.
Cut bread which was taken from center of loaf into cubes and use to dip along with cut up vegetables of your choice.
Combine sour cream and
mayonnaise
in a bowl.
Stir in dry leek soup mix.
Mix
in
all remaining ingredients, except bread and crudities
(vegetables).
Cover
and
refrigerate
4 hours (Spinach Dip can be prepared 1 day ahead).
Combine last 7 ingredients and refrigerate overnight.
Next day, cut top off bread and hollow bread by pulling out small chunks of bread.
Cut the top of the bread into pieces.
Spoon mixture into hollowed out bread.
Arrange bread pieces around bread bowl on a large plate or platter.
Dip bread into dip.
Eat bread bowl when dip is gone.
Defrost spinach and squeeze out water.
Mix ingredients and chill.
Use sourdough round bread as bowl; cut a square out of the middle and cut into chunks to use to dip.
Place spinach dip into bread bowl.
Place salt pork or bacon in a pot and cook 2
Mix together all ingredients except bread.
Cut out center of one loaf of bread.
Put dip in center.
Cut second loaf in cubes and put around first loaf to dip in it.
Make dip night before; put dip in bread right before serving.
Mix first 6 ingredients together. Scoop out center of loaf of rye bread. Put dip mixture in center of loaf with pieces of bread from the center part around the plate beside loaf.
Mix and chill all ingredients 2 or more hours.
Cut off top of large round French bread.
Hollow out, cutting bread into cubes or chunks for dipping.
Fill hollowed out bread with spinach dip. Surround with cut up bread or veggies.
Mix together ingredients. Hollow out 1 round Swedish rye bread. Put spinach dip in bread shell. Cube bread taken from center and use for dipping.
Mix all ingredients together and refrigerate overnight.
Using unsliced pumpernickel loaf, scoop out center of loaf and butter inside of bread bowl.
Put dip in bread bowl and serve with cubes of remaining loaf.
ext few steps.
BREAD BOWL:Mix both bread mixes together according to
Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
Defrost spinach and squeeze dry.
Combine all the ingredients and mix well.
Fill hollowed out French bread.
Combine sour cream, mayo and seasoning in bowl.
Stir in onions, spinach, water chestnuts and red pepper.
Cover and refrigerate until set.
Mix salad dressing, sour cream and salad dressing mix until well blended. Add spinach, water chestnuts and red pepper.
Mix well. Refrigerate.