Ingredients:
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2 loaves (16 ounces each) frozen bread dough thawed
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10 sun dried tomato halves not in oil
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1/2 cup walnuts toasted, chopped
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1/3 cups water chestnuts sliced, rinsed and drained
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1/4 cup fresh parsley chopped
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1 clove garlic
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2 green onions
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1 teaspoon red wine vinegar
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1/2 teaspoon salt
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1/2 teaspoon black pepper ground
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1 1/2 cups Sour Cream low fat
instructions
Edible Dip Bowl:
Preheat oven to 350° F. Follow instructions on bread dough package for
defrosting. Spray Wilton's T- shirt
Pan with vegetable pan spray. Combine loaves and press into prepared pan.
Let dough rise for approximately 45 minutes until it doubles in size.
Bake 25-35 minutes or until golden brown.
Remove bread from pan and cool. Hollow out center with favorite player number.
Fill with sun dried tomato dip. Sprinkle chopped green onion around number.
Cut remaining bread into cubes. Serve dip with nacho chips and bread cubes.
Sun Dried Tomato Dip:
Put tomatoes in boiling water for 5 minutes and drain. Place tomatoes and
all ingredients except for sour cream in food processor fitted with steel blade
or blender.
Process until smooth, but not pureed. Add sour cream. With several
on-off turns, process until sour cream is blended. Cover and refrigerate about
2 hours or until chilled.