Chicago Dip Recipe

Recipesfull introduces to you: St. Patrick's Day Recipes. (Chicago Dip Recipe). A spinach dip that can be warmed or used chilled. Either way it always vanishes at our place and the rave reviews just keep coming! After dip is finished, break off pieces of the bread bowl and enjoy the best part of all.

Brief

Prep 15 mins

Additional: 5 mins

Total: 20 mins

Servings: 10

Yield: 10 servings

Chicago Dip Recipe

Ingredients

1 (10 ounce) package frozen chopped spinach

thawed and drained

1 cup sour cream

1 cup mayonnaise

¾ cup chopped green onions

2 teaspoons dried parsley

1 teaspoon lemon juice

½ teaspoon seasoned salt

1 (1 pound) loaf round

crusty Italian bread

Irish Soda Farls

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Directions

Step 1

In a large mixing bowl combine spinach sour cream mayonnaise green onions parsley lemon juice and salt. Mix until well blended then refrigerate.

Step 2

Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.

Step 3

Preheat oven to 300 degrees F (150 degrees C).

Nutritional Information

Chicago Dip Recipe

Servings Per Recipe:10

Calories: 341.5

% Daily Value *

Protein: 6.1g 12%

Carbohydrates: 26.3g 9%

Dietary Fiber: 2.3g 9%

Sugars: 1g

Fat: 24.1g 37%

Saturated Fat: 6g 30%

Cholesterol: 18.5mg 6%

Vitamin A Iu: 3637.2IU 73%

Niacin Equivalents: 3.7mg 28%

Vitamin B6: 0.2mg 13%

Vitamin C: 3.6mg 6%

Folate: 136.6mcg 34%

Calcium: 108mg 11%

Iron: 2.1mg 12%

Magnesium: 38.2mg 14%

Potassium: 209.8mg 6%

Sodium: 470.8mg 19%

Thiamin: 0.3mg 25%

Calories From Fat: 216.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.