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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pumpernickel Dip Recipe

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This recipe for Pumpernickel Dip is from Funk Family Favourites 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 cup sour cream
1 cup miracle whip
½ red onion finely chopped
1 can water chestnuts, finely chopped
1 or 2 pkgs frozen spinach
1 pkg Knorr vegetable soup mix
Directions:
Directions:
2 loaves pumpernickel bread

Thaw and drain frozen spinach. Squeeze out as much water as you can.

Whisk together mayo, sour cream, onion and dry vegetable soup mix. Add spinach and stir till well blended.

Refrigerate at least 3 hours.

Before serving, cut the top off the pumpernickel bread and tear off bite size pieces out of the center of the bread to form a bowl. Pour spinach dip into the bread bowl, place bits of bread around the bowl and serve.
Once those pieces are gone start in on the bowl..this one's edible!

 

 

 

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