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Spinach Dip w/Pumpernickel Bread Recipe

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This recipe for Spinach Dip w/Pumpernickel Bread is from Bridget's Eat to Live, Live to Eat Favorites, 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:  
2 cups sour cream
1 cup Hellman's mayo or Miracle Whip (I use Miracle Whip)
1 pkg. Knorr's vegetable soup mix
10 oz. frozen spinach
1 can sliced water chestnuts

Loaf of pumpernickel bread
Directions:
Directions:
Thaw and drain spinach well. I usually use a paper towel to make sure I get all the moisture out of it. Mix well with other ingredients (except bread). Refrigerate a few hours to blend flavor.

Hollow out the pumpernickel bread, leaving bottom intact like a big bowl. Fill center with dip right before serving. Break up the bread removed from center and place around for dipping.

 

 

 

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