2 1/3 cups
fat-free or light sour cream
dry leek soup mix, (or vegetable soup mix, 1.8 ounces)
round loaf of sourdough bread, (or similar type)
jicama, finely chopped, or substitute a 4 ounce can of water chestnuts, drained and chopped
10 ounce package
frozen, chopped spinach, (thaw, drain, and squeeze out excess water)
- In a medium bowl, mix together mayonnaise, sour cream, leek soup mix, jicama, and chopped spinach. Chill in the refrigerator 6 hours or overnight.
- Remove top and interior of sourdough bread round, making a bowl. Fill with spinach mixture. Cut the carved-out bread top into bite-sized cubes for dipping. Serve the spinach dip-filled bread bowl with the bread cubes.
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