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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Spinach Dip (with pumpernickel bread) Recipe

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This recipe for Spinach Dip (with pumpernickel bread) is from The Bender 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 pkg. dried vegetable soup mix
1 can water chestnuts
1 loaf pumpernickel bread (or sourdough bread)
1 cup sour cream
1 cup mayonnaise
1 package frozen chopped spinach (or 2 small packages)
Directions:
Directions:
Chop water chestnuts into small pieces. Make sure spinach is drained. Mix above ingredients together; let sit for at least 1 hour. Best left over night.
Just prior to serving cut the top off the loaf of bread. Scoop out the inside of the bread leaving 1/4 to 1/2 inch thickness on the walls. Spoon spinach mixture into the bread shell. Place on serving plate, surrounded with the scooped out bread (cut into pieces) to be used for dipping. (Slice down the sides of the bread bowl--these pieces can be ripped off and used for dipping too)

 

 

 

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