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Spinach Dip Stuffed Baguette

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Ingredients

  • 16 oz. sour cream
  • 8 oz. cream cheese at room temp.
  • 10 oz. frozen chopped spinach, drained very well (squeeze the extra liquid out. you want it dry as can be)
  • 1 can water chestnuts, finely diced
  • 1 package Knorr Vegetable or Leek Soup mix
  • 1 baguette

Details

Preparation

Step 1

Using a hand mixer, combine the sour cream and cream cheese until creamy and well combined. Add in the soup mix, the spinach, and the water chestnuts. Mix with a spatula until all ingredients are well combined.

Now, you have a perfectly delish spinach dip and you can put this in the fridge to chill for a couple of hours before serving.

Take your baguette, cut the ends off, and set them aside. Using a long, serrated knife, start cutting along the inside about a 1/4 inch away from the edge.

After you have cut around the edge, just start pulling the bread out in chunks. You will have to turn the bread around and carve from the other side, too. Just keep carving and pulling out bread until you have a hollow tube. Go slow so you don’t poke any holes all the way through the bread. Once you are satisfied with your bread tube, it’s time to start stuffing.

To stuff the bread, just take spoonfuls of dip and start to spoon it in. Use the back of the spoon to push the dip further into the baguette.

At some point, turn the bread around at start stuffing from the other end. You will use most of the dip if you have an average sized baguette. Clean up the ends of the bread with a paper towel, and cover them back up with the end pieces you cut off.

Roll the whole baguette tightly in saran wrap. Freeze for an hour or chill in the fridge for at least two hours. To cut, use a really sharp serrated knife to thinly slice, and voila! There you have it. The perfect amount of dip and the perfect amount of bread, all in one tasty bite!

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