Ingredients
1
round uncut loaf (about 9 inches in diameter) Hawaiian or sourdough bread
1 1/2
cups spinach dip
Rosemary sprig, if desired
Miniature yellow cherry tomatoes, if desired
Cranberries, if desired
Red bell pepper pieces, if desired
Preparation
Cut and hollow out 3-inch-wide ring on top of bread loaf to within 1/2 inch of bottom, leaving center of loaf intact. Reserve scooped-out bread.
Spoon spinach dip into hollowed-out ring. Arrange rosemary sprigs around outer edge of wreath. Decorate with cherry tomatoes and cranberries. Cut bow shape from bell pepper; place on wreath. Cover and refrigerate until serving time.
Tear remaining loaf of bread into bite-size pieces. Use torn bread and reserved scooped-out bread for dipping.
