Hot Spinach Dip
Prep Time: 20 minutes
Cook Time: 60 minutes
Makes: 6 cups
Ingredients
- 2 cups (15 oz.) Sargento® Light Ricotta Cheese
- 1 cup sour cream
- 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1/4 lb. ham, diced
- 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
- 2 green onions, thinly sliced
- 1 (1 lb.) round loaf bread, unsliced
Directions
Combine Ricotta cheese and sour cream in food processor, blender or electric mixer; Process until smooth. Stir in spinach, ham, Parmesan cheese and green onions; set aside.
Cut 1-inch slice off top of bread; reserve. Remove bread from inside loaf, retaining a 3/4-inch shell. Cut bread from inside loaf into bite-size cubes; set cubes aside.
Pour cheese mixture into bread shell; replace top. Wrap bread in foil and place on baking sheet. Bake in preheated 350°F oven 60 minutes or until heated through. Arrange heated loaf and bread cubes on large serving platter.
Tips
- To use fresh spinach instead of frozen: Cook spinach 3 to 4 minutes in 1/4-inch water in a covered, large, heavy saucepan over medium heat, stirring occasionally until wilted. Rinse in cold water and drain well. Squeeze dry and chop.