Ingredients:
- 1 (15 ounce) container reduced-fat ricotta cheese
- 1 cup reduced-fat sour cream
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (5 ounce) can Valley Fresh 100% Natural White Chicken, drained and shredded
- 3/4 cup shredded reduced-fat Parmesan cheese
- 2 green onions, thinly sliced
- 1 (16 ounce) round whole grain loaf bread, unsliced
Instructions:
In bowl, combine reduced-fat ricotta cheese and sour cream. Stir in spinach, chicken, Parmesan cheese and green onions. Cut a 1-inch slice off top of bread; reserve. Remove bread from inside of loaf, retaining a 3/4-inch shell; cut bread from inside of loaf into bite-size cubes. Pour cheese mixture into bread shell; replace top, wrap in foil and place on large baking sheet. Bake at 350°F 1 to 1-1/2 hours, or until heated through. Arrange heated loaf and bread cubes on large serving platter. Makes 6 cups.
Serving Size 68g
Calories 100
Calories from Fat 25
Total Fat 3g
Saturated Fat 1.5g
Cholesterol 10mg
Sodium 190mg
Total Carbohydrate 12g
Dietary Fiber 1g
Sugars 4g
Protein 6g