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Associate.com - Share Your Recipe!

Recipe Name: Spinach-ham Dip Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 30

Ingredients:
1 Pound(s) Unsliced round loaves french
OR-
2 Loaves sourdough bread
1/2 Cup(s) Nonfat Sour Cream
1 8-oz Neufchatel cheese
softened
1 8-oz plain nonfat yogurt
1/2 Teaspoon(s) Garlic powder
1 1/4 Cup(s) Diced maple-glazed ham
about 6 ounces
1 10-oz frozen chopped
spinach thawed drained
and squeezed dry
1 Jar, 2-oz diced pimento
2 Tablespoon(s) Grated parmesan cheese
Directions:
Date: Tue, 12 Mar 1996 15:56:09 EST From: YQYM81A@prodigy.com (MS
KIMBERLY J MENDOZA) Recipe By: Cooking Light, April 1995, page 131
Slice off top fourth of loaves, using a large serrated knife. Hollow
out bottom pieces, leaving a 1-inch-thick shell; reserve remaining
bread. Place "bread bowls" on a baking sheet, and bake at 375 degrees
for 10 minutes or until dry. Cut all reserved bread into bite-size
pieces; place on a baking sheet, and bake at 375 degrees for 10
minutes or until dry. Combine sour cream, Neufchatel cheese, yogurt,
and garlic powder in a bowl; beat at medium speed of a mixer until
smooth. Stir in ham, spinach, and pimento. Divide mixture between the
bread bowls, and sprinkle Parmesan cheese over spinach mixture. Bake
at 375 degrees for 30 minutes or until thoroughly heated. Yield: 3-
3/4 cups dip (serving size: 2 tablespoons dip and about 1 ounce
bread). Serving Ideas : Serve warm with reserved bread. NOTES : Buy
an extra loaf of bread to cut up and serve with this dip.
MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the
MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5
Calories From Fat: 1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 29.2mg
Potassium: 28.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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