A vegetarian dip with the added bonus of soy.
Preparation Time: 10 mins
Cooking Time: 23 mins
Yield: 88 x teaspoon servings
Pre-heat oven to 350°F. Cut the top third from bread loaf. Remove bread from inside leaving a 1-1/2 inch thick shell.
Melt margarine in a saucepan. Stir through flour and soup mix. Cook for 1 minute. Remove from heat and gradually add soy milk. Stir over medium heat until mixture boils and thickens.
Pour mixture into loaf. Heat in preheated oven for 15 minutes, or until heated through and loaf is crispy on the outside.
Melt margarine on HIGH 100% for 40 to 45 seconds. Stir through flour and soup mix. Cook on MEDIUM for 1 minute.
Remove from microwave and gradually add soy milk. Microwave on HIGH 100% for 6 minutes, stirring every minute until mixture thickens.
Pour mixture into loaf and heat through as described above.
Bread removed from inside loaf can be dried out in the oven and served with the dip together with vegetable sticks. Garnish with steamed asparagus.
Serving suggestions are not included in the nutritional analysis.