Thursday, September 4, 2008

Easy Spinach Dip Wreath

I prefer pumpernickel bread with my spinach dip, but the Hawaiian round sounds interesting!

Easy Spinach Dip Wreath

You can't go wrong with this super-easy dip. Garnishes of rosemary,
yellow tomatoes, cranberries and red peppers make it even more

Prep Time:10 min
Start to Finish:10 min
Makes:12 servings

1 round uncut loaf (about 9 inches in diameter) Hawaiian or sourdough
1 1/2 cups spinach dip
Rosemary sprig, if desired
Miniature yellow cherry tomatoes, if desired
Cranberries, if desired
Red bell pepper pieces, if desired

1. Cut and hollow out 3-inch-wide ring on top of bread loaf to within
1/2 inch of bottom, leaving center of loaf intact. Reserve scooped-
out bread.

2. Spoon spinach dip into hollowed-out ring. Arrange rosemary sprigs
around outer edge of wreath. Decorate with cherry tomatoes and
cranberries. Cut bow shape from bell pepper; place on wreath. Cover
and refrigerate until serving time.

3. Tear remaining loaf of bread into bite-size pieces. Use torn bread
and reserved scooped-out bread for dipping.