Spinach Dip in Bread Bowl
2 (10 ounce) packages frozen chopped spinach — thawed
1 (8 ounce) can sliced water chestnuts
9 medium green onions with tops
1 clove garlic
1 cup sour cream
1 cup plain yogurt
2 teaspoons chopped fresh tarragon
OR
1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard (dry)
1/4 teaspoon pepper
1 pound unsliced round bread loaf
Drain the thawed spinach in a strainer, then squeeze out the excess
moisture from the spinach, using paper towels or a clean kitchen towel,
until the spinach is dry. Place in a large bowl.
Drain the water chestnuts in a strainer. Chop them into small pieces, and
add to the bowl.
Peel and chop the green onions. You will need about 1 cup. Add the onions
to the bowl. Peel and crush the garlic, and add to the bowl.
Add the sour cream, yogurt, tarragon, salt, mustard and pepper to the
bowl. Mix all ingredients thoroughly. Cover and refrigerate at least 1
hour to blend flavors.
Just before serving, cut a 1- to 2-inch slice from the top of the loaf of
bread. Hollow out the loaf by cutting along the edge with a serrated
knife, leaving about a 1-inch shell, and pulling out large chunks of
bread. Cut or tear the top slice and the hollowed-out bread into bite-size
pieces.
Fill the bread loaf with the spinach dip, and place on the serving plate.
Arrange the bread pieces around the loaf to use for dipping.
Yield:
“4 1/2 cups”
Refrigerate:
“1:00″
Per serving: 30 Calories (kcal); 1g Total Fat; (29% calories from fat); 1g Protein; 4g Carbohydrate; 2mg Cholesterol; 63mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: serving plate
Lighter Spinach Dip: For 0 grams of fat and 25 calories per
serving, substitute 1/2 cup reduced-fat sour cream for the 1 cup
sour cream and 1 1/2 cups plain fat-free yogurt for the 1 cup
yogurt.
Tips
A loaf of rye bread looks nice filled with the Spinach Dip, but
white, whole wheat and multigrain breads also taste delicious with
this snack.
Place the frozen spinach in the refrigerator the day before you
need it so it can thaw, or thaw it in the microwave.
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Curried Spinach Dip
Serve this zesty dip with crackers or cut-up raw vegetables.
1 ½ teaspoon curry powder
¾ teaspoon ground cumin
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3/4 cup nonfat sour cream
3/4 cup plain nonfat yogurt
¼ cup mayonnaise (optional)
3 garlic cloves, minced
1/3 teaspoon hot pepper sauce
¼ tsp. white pepper
1. Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds.
2. Remove from heat.
3. Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor.
4. Blend until spinach is pureed.
5. Add curry mixture and hot sauce and process until blended.
6. Season to taste with salt and pepper.
7. Transfer to bowl.
Cook’s note: Can be prepared 4 hours ahead. Cover and refrigerate.
Yield: 2 cups.
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Christmas Vegetable Wreath Appetizer
You will need a round platter to set wreath on and a 6-inch diameter bowl for dip.
3 carrots 1 inch thick
1 turnip
15 radishes
1 bunch celery
1 bunch green onions
1 bunch broccoli
1 head cauliflower
1 pint cherry tomatoes
2 bunches fresh curly parsley
Place flowers in a bowl of ice water and refrigerate until needed.
Prepare your favorite dip and chill until serving time.
Spinach Dip or Ranch Dressing is a good choice.
• Wash vegetables and drain well.
• Slice carrots and turnip into 1/8 inch slices.
• Cut about three-fourths of slices into flower shapes using a canapé cutter.
• Cut remaining slices into 1-1/4 inch circles using kitchen shears.
• Match carrot flowers to turnip circles, and turnip circles to carrot circles; insert toothpick just through the flower and almost through the circle.
.
• Trim stem end from radishes.
• Cut radishes using a commercial radish rose cutter, or slice petals in radishes using a sharp paring knife, following pattern of roses in photo.
• Place in a bowl of ice water and refrigerate until petals open.
• Cut celery stalks into 2 inch pieces.
• Cut several slits at both ends of each piece, cutting almost to the center.
• Place in a bowl of ice water and refrigerate for ends to curl.
• Trim both ends of green onions, leaving about 2 inches of green tops.
• Place green onions on a cutting board.
• Using a sharp knife, cut through length of green tops in several places.
• Place in bowl of ice water and refrigerate for tops to curl.
• Trim flowerets from broccoli and cauliflower.
• Place broccoli and cauliflower flowerets and cherry tomatoes in separate plastic bags and refrigerate.
• Wash parsley thoroughly and drain well.
• Trim stem ends of parsley.
• Arrange vegetables on a bed of parsley on plate and around dip bowl to create the wreath.
Curried Spinach Dip
1 teaspoon curry powder
1 teaspoon ground cumin
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3/4 cup nonfat sour cream
1 cup plain nonfat yogurt
3 garlic cloves, minced
1/2 teaspoon hot pepper sauce
Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds.
Remove from heat.
Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor.
Blend until spinach is pureed.
Add curry mixture and hot sauce and process until blended.
Season to taste with salt and pepper.
Transfer to bowl.
Cook’s note: Can be prepared 4 hours ahead. Cover and refrigerate.
Yield: 2 cups
Hot Mexican Spinach Dip
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste
Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips.