Spinach-Ham Dip

Course : Dips
Serves: 30
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1 pound unsliced round loaves French or -- (2) sourdough bread
1/2 cup nonfat sour cream
8 ounces Neufchatel cheese -- (1 package) -- softened
8 ounces plain nonfat yogurt -- (1 carton)
1/2 teaspoon garlic powder
1 1/4 cups diced maple-glazed ham -- (6 ounces)
10 ounces frozen chopped spinach -- (1 package) thawed -- drained and squeezed dry
2 ounces diced pimento -- (1 jar) drained
2 tablespoons grated parmesan cheese

Preparation / Directions:

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 375F for 10 minutes or until dry. Cut all reserved bread into bite-size pieces; place on a baking sheet, and bake at 375F 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 375F for 30 minutes or until thoroughly heated. Yield: 3-3/4 cups dip (serving size: 2 tablespoons dip and about 1 ounce bread).

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