Spinach And Rye Dip Bowl Recipe

About this recipe

A creamy and flavorful spinach dip served in a hollowed-out rye bread bowl, perfect for a diabetic-friendly dinner appetizer or snack. This vegetarian dish is both satisfying and easy to prepare.

Ingredients

• 400 g Agapi Protein Greek Yogurt (Natural)
• 150 g Spring Onion (Kandychi Path)
• 100 g Baby Spinach
• 567 G Freshos Water Chestnuts In Water
• 200 g Urban Platter Vegetable Bouillon And Broth Powder
• 100 g The Baker'S Dozen Zero Maida Pita Bread, Whole Wheat

Instructions

1. 1. In a large mixing bowl, combine 1 package of thawed and drained frozen spinach, 1 cup of light sour cream, 1 cup of low-fat mayonnaise, 1 finely chopped green onion, 1 package of Knorr dry vegetable soup mix, and 1/2 cup of finely chopped water chestnuts. Mix until smooth and well combined.
2. 2. Take the round rye bread and carefully cut out the center to create a bowl, leaving about 1 inch of bread around the edges. Reserve the removed bread pieces for serving.
3. 3. Spoon the prepared spinach dip into the hollowed-out rye bread bowl, spreading it evenly.
4. 4. Arrange the reserved bread pieces around the bread bowl for dipping. Optionally, add a selection of diabetic-friendly crackers or fresh vegetable sticks for variety.
5. 5. Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld. Enjoy!