1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing
1 pkg. (300 g) frozen chopped spinach, thawed, well drained
1 green onion, sliced
1/2 cup finely chopped red peppers
1/4 cup Kraft 100% Parmesan Light Grated Cheese
1/4 tsp. ground black pepper
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How do I make it ?
Pat dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Press in both sides of dough, about 3 inches from one end of oval, to form the mummy's head. Let rise in warm place 20 min. or until doubled in volume.
Heat oven to 400ºF. Brush dough with egg. Bake 20 to 25 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange over bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.
Meanwhile, mix sour cream and dressing in medium bowl until well blended. Stir in remaining ingredients. Refrigerate 30 min. or until ready to serve.
Use sharp knife to remove bread from top of mummy's body; scoop out bread from centre, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use). Fill bread with spinach dip just before serving; cover with top of bread.
Kraft Kitchen Tips!
Dip can be refrigerated up to 6 hours before spooning into bread shell.
Substitute whole cloves, raisins or peppercorns for the sliced black olives.
Serve dip with cut-up fresh vegetables.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 1.5 g
Cholesterol 15 mg
Sodium 250 mg
Carbohydrate 12 g
Fibre 1 g
Sugars 3 g
Protein 4 g
18 servings, 2 Tbsp. (30 mL) dip, 25 g of bread each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.