Recipe for a bread with a spinach filling?!


Question: i was at a party a little while ago and they served this bread that was like round and all the soft bread inside had been pulled out and replaced with a spinach (and cheese i think) filling they then used the bread that had been pulled out to dip/scoop the filling out. does anyone know what this is called and how to make it? and any variations? thanks in advance


Answers: i was at a party a little while ago and they served this bread that was like round and all the soft bread inside had been pulled out and replaced with a spinach (and cheese i think) filling they then used the bread that had been pulled out to dip/scoop the filling out. does anyone know what this is called and how to make it? and any variations? thanks in advance

Yum, i have had it twice before, it's delicious!
1 pkg. frozen chopped spinach, thawed and drained
1 c. sour cream
1 can water chestnuts, diced (optional.)
1 env. Knorr vegetable soup mix or Hidden Valley Ranch Party Dip mix
1 round loaf 7-grain or other whole grain bread
Assorted dipping vegetables

Mix first 5 ingredients together. Refrigerate for at least 2 hours. With a serrated knife, carve out top of loaf so as to make a bowl shape out of the bottom. Cut the top of the bread into 1 1/2 inch cubes for dipping. When ready to serve, pour dip into bread shell on large platter and arrange bread cubes and vegetables around the dip.

You can order it from a deli made to order.

that looks nasty and taste sickening

hi there,

Its called spinach dip, it's served in a bread bowl! I usually use a big round sourdough bread and just scoop the inside out and pour the dip in the middle. Here are the two recipes that I use. Enjoy!!


1 pkg. (10 oz) frozen chopped spinach, thawed, drained
1 cup mayo
1 cup sour cream
1/2 cup grated parmesan cheese
1 tsp. garlic powder or 3 cloves garlic minced

Mix all ingredients; cover
place in fridge for at least 3 hours before serving


Spinach dip (verison 2):
1 pkg. of frozen spinach
2 cups milk (i use whole)
1 tbsp corn flour cooking spray
1/4 cup finely chopped onion
1 package of spring veggie soup

Directions:
1. Preheat oven to 180 higher 200 if not fan forced

2. Defrost spinach and leave aside Combine Milk with cornflour Spray non stick frying pan sauté onions then add milk, stirring constantly until boiled Use a whisk add the cheese and sauce mix well through. Fold in the Spinach and bring back to the boil leave aside until bread is ready.

3. Cut a hole about the size of a bread and butter plate. Pull out the middle in chunks and cut the centre piece into chunks place the bread and loaf on baking tray and bake for about 10 mins. This gets the bread crisp. Then put onto the serving plate and pour in the Spinach mixture spread the bread bits around on the plate can be served hot or cold.

Enjoy!!!!

Spinach and Artichoke Dip

1/4 C. olive oil
2 Tbs. unsalted butter
3/4 C. diced white or yellow onion
1 1/2 Tbs. minced garlic
1/2 C. all-purpose flour
1 1/2 C. chicken stock or 2 Tbs. crumbled bouillon cubes
1 1/2 C. heavy cream
3/4 C. freshly grated Parmesan cheese
1 1/2 Tbs. freshly squeezed lemon juice
1 tsp. sugar
3/4 C. sour cream
12 oz. frozen spinach, defrosted, drained, & chopped
6 oz. canned artichoke bottoms, drained and cut into 1/8-inch slices
1 C. finely shredded Monterey Jack cheese
3/4 tsp. hot sauce (such as Tabasco)
Directions
In a large saucepan, warm the olive oil and butter together over
medium heat. When the butter has melted, add the onion and cook,
stirring occasionally, until wilted, 3 to 4 min.

Stir in the garlic and cook 2 to 3 minutes longer, stirring
frequently and stopping before the onion and garlic brown. Sprinkle
the flour and continue cooking, stirring continuously, until the
mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking
continuously, slowly pour in the stock until it is smoothly
incorporated. When the mixture begins to simmer, stir in the cream.
Let it return to the simmer. Remove from the heat, add the parmesan,
chicken base or bouillon cubes, lemon juice, and sugar, and stir
until thoroughly blended. Add the sour cream, spinach, artichoke
bottoms, Monterey Jack cheese and hot sauce, and stir until the
ingredients are thoroughly combined and the cheese has melted.
Transfer to a warmed serving bowl and serve immediately with toasted
pita chips that have been cut into wedges.

Yield: 8 to 10 servings

Spinach Cheese Bread Recipe: Makes 1 loaf
Ingredients
1 (10-ounce) packaged frozen chopped spinach thawed
2 eggs
1 cup crumbled feta cheese
1 teaspoon dried oregano
1 clove of garlic, minced
2 1/2 cups flour
1 envelope active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 cup water
1 tablespoon butter
1 egg white
1 egg white
Method
Drain spinach; squeeze dry. Combine with 2 eggs, feta cheese, oregano and garlic in a large bowl. Stir together and set aside. In another bowl combine 1 cup of flour, sugar and salt. In a saucepan add the water and butter. Heat to a temperature of 110 degrees. Pour into a bowl. Add the yeast and stir. Add the yeast mixture to the flour mixture. Mix for 2 minutes. Add 1/2 cup of flour at a time and mix for 2 minutes each time. Pour out onto a lightly floured surface and knead for 4 - 6 minutes. Roll out dough into a 10 by 14 inch rectangle. Place on a greased cookie sheet. Spread spinach filling don the center third of the rectangle. Cut 1 inch strips from outer edge to filling on both sides. Fold strips alternately over filling to resemble a braid. Cover with plastic wrap for 15 minutes. Brush with beaten egg white, sprinkle with sesame seeds. Bake in a 400 degree oven for 25 minutes or till golden brown. Cool slightly before cutting.

Famous Spinach Dip

1 pk (9- to 11-ounce) frozen
-spinach
1 pk (8-ounce) cream cheese
1/2 c Plain yogurt
1 Clove garlic; minced
1/8 ts Cayenne pepper
1 ts Salt

1. Cook spinach according to package directions. Drain thoroughly.

2. Place all ingredients in blender and process until smooth. Chill several
hours before serving with vegetables or chips.



we call this flintstone bread a hearty bread baked in a coffee can. any dip will work in the bread as long as it is cold. you can buy the bread at any bakery. this one is my favorite:


FLINTSTONE BREAD

Love this yummy dip in a bread bowl

2 C. shredded cheddar cheese, (8 oz)
1 package cream cheese, softened, (8 oz)
1 1/2 C. sour cream
1/2 C. chopped Budding beef
1/3 C. chopped green chiles
1/3 C. chopped green onions
1 tall round bread
Directions
Combine first 7 ingredients in a medium bowl, stirring well. Set dip aside. Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge. Lift out center of loaf; cut into 1-inch cubes, and set aside. Fill hollowed bread loaf with dip; cover with reserved top slice of bread loaf. Serve with reserved bread
Makes about 4 C. of dip.


Yield: 1 2/3 cups





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