Spinach Dip
Ingredients
1 250 gram pkt frozen spinach (165g)
1 pkt spring vegetable soup
Half cup Mundella Yoghurt (125ml) ¶
Half cup light (97% fat free) mayonnaise (125ml)
1 large round wholegrain loaf of bread (400g)
Method
Thaw and drain spinach well. Mix with soup mix, yoghurt and mayonnaise. Using a bread knife cut the top off the bread and hollow out. Cut the bread that is removed into bite size pieces and lightly toast under grill. Fill the hollow with the spinach mixture and place toasted bread on a platter around it. Cover with top of bread as a lid. To serve, dip the bread in the spinach mixture. The bread bowl may be cut into bite size pieces as required after the dip has been finished.
Serves
Serves 10.
¶ For extra smooth and creamy dip use Mundella Premium Natural Yoghurt. For healthy choice use Mundella Reduced Fat Natural Yoghurt, or Mundella 99.7% Fat Free Natural Yoghurt.
Note
Place a small dish upside down in bottom of bread so mixture fills the area better.
Recipe from "Living in the 21st Century with Diabetes - A Cookbook and Lifestyle Guide for Diabetes and Family Health" by Peggy Stacy and is used with her kind permission.
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