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Spinich Dip in Pumpernickel Bread Recipe

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This recipe for Spinich Dip in Pumpernickel Bread is from The Jeanne Schmader Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 round loaf of Pumpernickel Bread
1 loaf of Pumpernickel Bread cut in cubes for dippers
1 pkg frozen Spinach, thawed and squeezed dry
1 16 oz container Sour Cream
1 Cup Mayonnaise
1 envelope Knorr Vegetable Soup/Dip Mix
1 8 oz can water chestnuts drained and chopped (optional)
1/4 C finely chopped sweet onion
Directions:
Directions:
1. In medium bowl stir well, dried spinach sour cream, mayo, soup mix, water chestnuts, and onion.
2. Cover and chill for 2 hours to blend flavors.
3. Cut round out of center of pumpernickel bread. Scoop inside of bread out to make a bowl.
4. Spoon spinach dip into center of bread.
5. Cut remaining bread into cubes. (add more cubes from another loaf for dippers.)
6. Serve on nice tray with dippers on the side.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 1/2 hrs.

 

 

 

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