Instructions: Slice off top fourth of loaves, using a large serrated knife. Hollow out bottom pieces, leaving a 1-inch-thick shell; reserve remaining bread.

Place "bread bowls" on a baking sheet, and bake at 375 degrees for 10 minutes or until dry. Cut all reserved bread into bite-size pieces; place on a baking sheet, and bake at 375 degrees for 10 minutes or until dry.

Combine sour cream, Neufchatel cheese, yogurt, and garlic powder in a bowl; beat at medium speed of a mixer until smooth. Stir in ham, spinach, and pimento. Divide mixture between the bread bowls, and sprinkle Parmesan cheese over spinach mixture.

Bake at 375 degrees for 30 minutes or until thoroughly heated.

Yield: 3-
3/4 cups dip (serving size: 2 tablespoons dip and about 1 ounce bread).

Serving Ideas : Serve warm with reserved bread.

NOTES : Buy an extra loaf of bread to cut up and serve with this dip.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.