Ingredients
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1 cup sour cream
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1/2 cup mayonnaise
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1/2 (8 oz) pkg reduced-fat cream cheese, room temperature
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1 (10 oz) pkg frozen chopped spinach, thawed and drained
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1 (8 oz) can diced water chestnuts, drained
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1 tbsp onion powder
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1 tbsp garlic powder
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1 tbsp Worcestershire sauce
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1 tsp paprika
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1 (14 oz) pkg Nature's Promise® Sourdough Boule
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Grape tomatoes, red bell pepper strips, and cucumber slices, to serve
Steps
1
In a medium bowl, combine the sour cream, mayonnaise, and cream cheese until smooth. Squeeze all the excess moisture from the spinach. To bowl, add spinach, water chestnuts, onion powder, garlic powder, Worcestershire sauce, and paprika. Season with salt and pepper and mix until well combined. Cover bowl with plastic and refrigerate at least 2 hours or up to overnight.
2
When ready to serve, slice off the top of the sourdough boule. Carefully pull out the interior, leaving a sturdy shell to hold the dip. Tear the removed bread into bite-size pieces for dipping.
3
Fill bread bowl with chilled spinach dip. Serve with bread pieces, grape tomatoes, red bell pepper strips, and cucumber slices.
