Spinach And Rye Dip Bowl Recipe
Fusion cuisine · 600 calories
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
- - Co-Op British Milk Soured Cream
- 500G Baker Street Seeded Rye Bread
- 200 G Authentic Greek Yogurt
- Bunch Spring Onion (Bunch)
- 227G Golden Swan Whole Water Chestnuts, 227G
- 395G D'Aucy Chopped Spinach
- 300G Yutaka Organic Miso Paste, 300G
Instructions
- 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 dry vegetable soup mix, and 1/2 cup of finely chopped water chestnuts. Mix until smooth and well combined.
- 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. Spoon the prepared spinach dip into the hollowed-out rye bread bowl, spreading it evenly.
- 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. Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld. Enjoy!