Toaster Oven Spinach Dip in a Toasty Bread Boat

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♼ Recipe origin is unknown. Toaster oven spinach dip in a toasty bread boat recipe, recipe Rating: 4.9
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Instead of a bowl that you would just have to wash with precious water, you put your soup in a hollowed out round sourdough loaf. You are a master of conservation.

Ready in: 6 hours 40 mins

Ingredients

Serves: 12

• 1 cup mayonnaise
• 1 (16 ounce) container sour cream
• 1 (1.8 ounce) package dry leek soup mix
• 1 (4-5 ounce) can water chestnuts, drained and chopped
• 1/2 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 2 (1/2 pound) loaves round sourdough bread

Preparation method

Prep: 15 mins | Cook: 25 mins | Extra time: 6 hours, chilling

1. Combine everything but the bread in a small bowl. Cover with plastic wrap and refrigerate for 6 hours.

2. Preheat the toaster oven to 350 degrees F.

3. Slice off the tops of the sourdough rounds. Scoop out the insides, leaving about 1/2-inch of bread still attached to the crust. Fill each bowl with the dip.

4. Place loaves on baking pan and cover with foil. Bake for 25 minutes to heat dip and toast bread. Toast the lids, for serving.Tip

After filling the rounds, wrap with foil and take with you to the party or BBQ. Then just warm on grill until dip is hot.