Spinach Dip Soup

Well, this lent I have been looking for new recipes to try. Something different, so when I ran across the name of this recipe, I had to put it in my "to try pile". Please see note at bottom of recipe about the bread bowls.

Serves 6

1/4 cup butter or margarine
1 medium onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 1/2 cups chicken broth
1 container (16 oz) spinach dip
1 jar (12 oz) sliced roasted red bell peppers, drained, chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
3/4 cup shredded Parmesan cheese (3 oz)

In 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter, stirring occasionally, until tender.
2 Stir in broth, spinach dip, roasted peppers and spinach; cook until thoroughly heated. Top each serving with cheese.


Now, I made my own bread bowl for this recipe & if your up for a small challenge I say go ahead & try it. I will warn you...the bread recipe is really easy! However, if you don't have time to make your own bread bowls, you can either put it in a bowl or you can make your own bread bowls out of the pillsbury french loaf. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray (or for easy clean up, line sheet with foil). Remove dough from can. Cut loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls, or pull out the bread leaving a little in the bowl. Use bread that has been pulled out to dip into soup. Place each bread bowl on individual serving plate & fill with soup.