1 package frozen spinach
1 package onion dip mix
1 package cream cheese
1 8 oz. bag mozzerella
1 whole loaf bread
Recommended bread: white, sourdough, or dark wheat
Throw spinach, onion dip mix, cream cheese, and mozzerella into a sauce pan. (spinach can be still be frozen) Cook over medium heat until cheese is melted. Add worstechire to taste. Add enough milk to reach desired constistancy. (I like mine a little thick. It is easier to dip.)
Cut a circle or rectangle in top of bread depending on the shape of your bread loaf. Leave room on the side for a lip like a bowl. Take cut bread out carefully. Cut the bread into chunks to serve with the dip. You can toast the bread in the oven at 350 if you like. It is a nice touch.
Spoon dip into bread bowl. Place (toasted) bread chunks around the bread bowl. Serve warm.
Not a NESTLÉ®-tested recipe.