Ingredients
2
boxes (9 ounces each) frozen chopped spinach
1
can (8 ounces) sliced water chestnuts, drained, chopped
1
cup chopped green onions (about 9)
1
clove garlic, minced
1
cup sour cream
1
cup Yoplait® plain yogurt
2
teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
1/2
teaspoon salt
1/2
teaspoon ground mustard (dry)
1/4
teaspoon pepper
1-pound unsliced round bread loaf
Preparation
Cook spinach as directed on package; 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 a 1- to 2-inch slice from the top of the loaf of bread. Hollow out the loaf by cutting along the edge with a serrated knife, leaving about a 1-inch shell, and pulling out large chunks of bread. Cut or tear the top slice and the hollowed-out bread into bite-size pieces.
Place bread on serving plate; fill with spinach dip. Arrange bread pieces around loaf to use for dipping.
