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
- 1 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.
- 2 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.
- 3 Place hollowed-out loaf on serving plate; fill with spinach dip. Arrange bread pieces around loaf to use for dipping.
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