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Recipe : Entry # 7316
Rachel Bostic
Recipe Title
Hot Spinach & Tomato Dip
Recipe Theme
Central Alabama EC
2 (10oz) boxes of frozen, creamed spinach, thawed
1 (28 oz) can of Italian style diced tomatoes, drained
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 cup plus 2 TBsp shredded parmesan cheese
1 (1lb) round rye bread loaves-or your choice
Preheat oven to 375. Combine spinach, tomatoes, garlic, black pepper and cheese. Set aside. Hollow out both bread loaves, tearing insides to bite-sized chunks. Bake bread loaves and pieces on cookie sheet for 15 minutes. Divide dip evenly into both bowls. Sprinkle 2Tbsp parmesean cheese on top and bake for 30 minutes. Serve warm with pieces.