Creamy Spinach Dip Boat

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#100273

serves/makes:

ready in:
30-60 minutes

ingredients

1 container (3.5 ounce size) light sour cream
1 tablespoon black pepper
1 tablespoon margarine-butter blend
1/4 cup raw garlic, minced
1 medium raw onion, diced
1 package (8 ounce size) frozen spinach
1 medium egg bread loaf, unsliced
3/4 cup low fat cream cheese

directions

Remove frozen spinach from carton and place in a strainer, let thaw and drain in sink.

Every 5-10 minutes, squeeze water from spinach by pressing with paper towels. While spinach is thawing and draining, take an unsliced egg bread loaf, cut out the top (to make a boat). Pull out bread so you can add filling, save all bread pieces.

In a bowl, add onions, garlic, sour cream and cream cheese, mix thoroughly. Set aside.

Take the bread pieces that you removed from the loaf and butter each piece slightly, lay them on a baking pan coated with cooking spray, sprinkle black pepper and bake for 5 minutes at 350 degrees F.

While bread is toasting, squeeze water from spinach one final time and add to sour cream mixture, refrigerate.

Just prior to serving, fill bread loaf with spinach dip and place seasoned, cooked bread pieces around it.