Spinach dip

1 small pkg. chopped frozen spinach

3/4 cup mayonnaise

1/4 cup sour cream

1 packet dry onion instant soup/dip

·      Thaw spinach in microwave and drain water (if you’re in a time crunch you can also just put the spinach in frozen, but the dip turns our a bit runnier)

·      Mix all ingredients together in bowl (best if allowed to chill for an hour or two before serving)

·      Serve with sourdough bread for dipping

Braided Spaghetti in Garlic Bread

Servings: 8 
Skills: Intermediate 
Prep Time: 15 min (not including thaw time)
Bake Time: 30-35 min

Ingredients

1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
parsley flakes

Instructions

Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese cubes. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.