Summertime is the time for parties, BBQs, picnics, potlucks, and outdoor fun.
It also means needing to find a quick, easy “something” to bring to said parties, BBQs, picnics, and potlucks.
Don’t worry, I have you covered with a childhood favorite of mine:
Spinach Pesto Dip in a Bread Bowl
I used the recipe I found at Real Simple.
I doubled the recipe because we had too much of the ingredients but recommend some minor tweaks.
The originally recipe called for:
1 cup plain Greek yogurt – I used 15.9 ounces to double the recipe (our grocer doesn’t usually sell the large sized Stonyfield yogurts, so hubby bought 3 individual cups instead)
1/2 of a 10oz package of frozen spinach, thawed and drained – We could only find a 12oz bag which is the reason we doubled the recipe, using 10oz.
1/4 cup pesto – We used half, but I would recommend using only 1/4-2/3 cups if you double the recipe and less than 1/4 cup if you are making a single batch.
Kosher salt and black pepper – I didn’t add these and felt the pesto added enough salt to the entire dip. After tasting, I didn’t feel it needed salt or pepper either.
The dip tastes great with the Late July chips we received (which I must say for organic, non-GMO, gluten free chips; they were delicious!) but I couldn’t resist resorting back to my childhood and using a Hawaiian bread bowl.
I cut out the middle (be sure not to cut all the way through to the bottom) and use the middle to pull apart and use in the dip.
Pour the dip inside the whole and voila! You got a delicious dip in a bread bowl with bread pieces and of course the bread bowl itself to enjoy the deliciousness of the dip!
You can also cut up veggies to use with the dip as well!
Tell me, what is your favorite dip for summer time fun?