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Stuffed Beret Bread

RG

Ingredients

  • 1 bag fresh spinach
  • 1 pack dry vegetable soup mix
  • 16 ounces (500 mL) sour cream
  • 1 cup (250 mL) mayonnaise
  • 1 onion, chopped
  • 1 beret bread loaf

Instructions

  1. Microwave spinach for 2 minutes; wipe dry and chop.
  2. Mix together soup mix, sour cream, mayonnaise, chopped onion and spinach.
  3. Refrigerate mixture until ready to serve.
  4. Remove top part of bread; cube inside part of bread (being careful not cut through the crust) and arrange bread cubes all around bread loaf.
  5. Pour onion/spinach mixture into bread loaf.
  6. Using long forks, each guest will dip bread cubes, one at a time, into mixture before eating.
  7. When loaf is empty, break-up and eat the crust.

Servings: 6 to 8

If desired, serve with a French bread stick, as it is quite possible that you will need some more bread!

Posted by Joyce'S at Recipe Goldmine 8/12/2001, 6:56 am

Source: From Francine, Charlesbourg - Cooking For Us




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