Easy Spinach Dip Wreath

You can't go wrong with this super-easy dip. Garnishes of rosemary, yellow tomatoes, cranberries and red peppers make it even more irresistible.

Yield: 12 servings

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

Instructions

1. Cut and hollow out a 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.
2. Spoon spinach dip into hollowed-out ring.
3. Arrange rosemary sprigs around outer edge of wreath.
4. Decorate with cherry tomatoes and cranberries.
5. Cut bow shape from bell pepper; place on wreath.
6. Cover and refrigerate until serving time.
7. Tear remaining loaf of bread into bite-size pieces.
8. Use torn bread and reserved scooped-out bread for dipping.

Notes

You can easily adapt this recipe to suit your taste! Just substitute another flavor of dip for the spinach dip if you'd like, and serve with cut-up veggies instead of bread pieces.

Variation: Stir about 1 cup of dried cranberries into the spinach dip for a touch of sweetness and color.

Nutrition

Per serving: Calories 220 (Calories from Fat 65); Total Fat 7g (Saturated Fat 2g); Cholesterol 30mg; Sodium 270mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 6g Percent Daily Value*: Vitamin A 18%; Vitamin C 2%; Calcium 6%; Iron 10%

Exchanges: 2 Starch; 1 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker