Wednesday, February 10, 2010

Ham and Spinach Dip

1 1/2 c. ground lean ham
10 oz. pkg. frozen chopped spinach, thawed and drained
8 oz. pkg. neufchatel cheese (by cream cheese)
1 c. plain nonfat yogurt
1/2 c. nonfat mayonnaise
2 green onions, chopped, including tops
1 tsp. light seasoning
1 loaf round rye, French or sweet Hawaiian bread

In mixing bowl, mix all ingredients except bread. Refrigerate until served. Cut off top 1/3 of bread. Hollow out loaf, leaving 1-inch shell. Cut bread into 1-inch cubes. Toast bread shell in oven at 400 degrees for 8 minutes. Place ham and spinach mixture in bread shell. Serve with bread cubes or vegetables.

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