7-Layer Dip / Spinach Dip in a Bread Bowl

7-Layer Dip

You will need:

• Refried beans
• Reduced-fat cheddar cheese, shredded
• Guacamole
• Green onions, chopped
• Tomatoes, chopped
• Black olives, sliced

This order is a suggestion—feel free to be creative and move layers around.

• Take out a 9 by 13-inch baking pan (glass is best).
• Heat the beans in the microwave or in a pot on the stove. When they are warm, spread them in the bottom of the baking pan.
• Grate the cheese and spread over the warm beans (so the cheese can melt).
• Spread the guacamole over the cheese.
• Spread the sour cream over the guacamole.
• Sprinkle the chopped tomatoes over the sour cream.
• Sprinkle the chopped green onions over the tomatoes.
• Sprinkle the black olives over the green onions.

Spinach Dip in a Bread Bowl

You will need:

• 1 loaf Sourdough bread (round loaf)
• 1 1/2 cups Plain nonfat (or low-fat) yogurt or light sour cream
• 1 cup Light Miracle Whip or light mayonnaise
• 1 pkg Dried vegetable soup mix (Knorr or Mrs. Grass )
• 1 pkg Frozen spinach (10 oz), thawed and chopped
• 1 8-oz can Sliced water chestnuts, drained

Method:

• Combine yogurt (or sour cream), Miracle Whip , vegetable soup mix, 
  spinach and water chestnuts. Mix well. Chill in refrigerator for 2 to 3 hours.
• Just before serving, cut off the top of the sour dough loaf. Cut out the insides of the bread, setting
• them aside. Cut the bread insides into chunks, and set on a platter around the bread bowl.
• Pour the spinach mixture into the bowl. After all the chunks of bread have been eaten, invite your guests to tear and eat the “bowl