Ingredients
2
boxes (9 oz each) frozen chopped spinach
1
can (8 oz) sliced water chestnuts, drained, chopped
1
cup chopped green onions
1
cup low-fat sour cream
1
cup plain fat-free Greek yogurt
2
teaspoons chopped fresh tarragon leaves or dill weed
1/2
teaspoon ground mustard
1/4
teaspoon pepper
1
clove garlic, finely chopped
1
lb round loaf unsliced 100% whole wheat bread
Preparation
Cook spinach as directed on boxes; cool. Squeeze water from spinach; discard water. In large bowl, mix all ingredients except bread. Cover and refrigerate at least 1 hour to blend flavors.
Just before serving, cut 1- to 2-inch slice from top of loaf. Hollow out loaf by cutting along edge with serrated knife, leaving 1-inch shell, and pulling out large chunks of bread. Cut or tear top slice and hollowed-out bread into bite-size pieces.
Place hollowed-out loaf on serving plate; fill with spinach dip. Arrange bread pieces around loaf to use for dipping.
