Toaster oven spinach dip in a toasty bread boat recipe

Toaster Oven Spinach Dip in a Toasty Bread Boat
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
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.
Reference: Toaster oven spinach dip in a toasty bread boat recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.