Yummy Mummy Spinach Dip Recipe

Name: Yummy Mummy Spinach Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package frozen pizza dough, thawed; 1 egg, beaten; 2 sticks kraft mozzarella string cheese or 2 sticks polly-o mozzarella string cheese; 2 sliced ripe olives; 1 cup BREAKSTONE'S Reduced Fat Sour Cream or 1 cup KNUDSEN Light Sour Cream; 1/4 cup kraft lite ranch dressing; 1 (10 ounce) package frozen chopped spinach, thawed, well drained; 1 green onion, sliced; 1/2 cup finely chopped red pepper; 1/4 cup Kraft® Grated Parmesan Cheese; 1/4 teaspoon ground black pepper; wheat thins crackers, original snacks

Servings: persons

1 (16 ounce) package frozen pizza dough, thawed
1 egg, beaten
2 sticks kraft mozzarella string cheese or 2 sticks polly-o mozzarella string cheese
2 sliced ripe olives
1 cup BREAKSTONE'S Reduced Fat Sour Cream or 1 cup KNUDSEN Light Sour Cream
1/4 cup kraft lite ranch dressing
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 green onion, sliced
1/2 cup finely chopped red pepper
1/4 cup Kraft® Grated Parmesan Cheese
1/4 teaspoon ground black pepper
wheat thins crackers, original snacks

1
Pat dough into 12x16-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 minutes or until doubled in volume.
2
Heat oven to 375u00b0F Brush dough with egg. Bake 18 to 20 minutes or until golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for mummy's wrappings. Bake 1 to 2 minutes or just until cheese is melted; cool slightly. Press olives into bread for the mummy's eyes; cool completely.
3
Meanwhile, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 minutes or until ready to serve.
4
Use sharp knife to remove bread from top of mummy's body; scoop out bread from center leaving a thin shell on bottom and sides. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with WHEAT THINS.
5
KRAFT KITCHENS TIPS:
6
SUBSTITUTE:
7
Serve with WHEAT THINS Crunch Stix or TRISCUIT Thin Crisps.
8
SUBSTITUTE:
9
Substitute whole cloves, raisins, or peppercorns for the sliced black olives.
10
SERVING SUGGESTION:
11
Serve dip with cut-up fresh vegetables.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (16 ounce) package frozen pizza dough, thawed, 1 egg, beaten, 2 sticks kraft mozzarella string cheese or 2 sticks polly-o mozzarella string cheese, 2 sliced ripe olives, and more.

Yes, Yummy Mummy Spinach Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Yummy Mummy Spinach Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions