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Pumpernickel Spinach Dip I

Pumpernickel Spinach Dip I

  • Prep

    10 m
  • Ready In

    10 m
The Iron Chef -- Suzi-Q

The Iron Chef -- Suzi-Q

A lovely pumpernickel bread bowl is the container for this simple spinach dip. It's perfect for parties, tastes fabulous and is attractive to look at. Dry onion soup mix may be substituted for dry dill dip mix.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, stir together the sour cream, cream cheese, mayonnaise, dill dip mix and spinach.
  2. Cut out the center of the pumpernickel loaf, creating a bowl. Cut the removed bread into bite-sized pieces. Fill the hollowed loaf with the sour cream mixture. Serve with the bread pieces.
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Reviews

JODYLYNC
22

JODYLYNC

12/19/2003

This is a great and versatile recipe. My favorite way is to substitute Vegetable Soup Mix for the Dill Dip Mix. Also, try serving it in a Hawaiian Bread Bowl instead of Pumpernickel. This has been a hit everytime!

JEANNINE BUDDENHAGEN
21

JEANNINE BUDDENHAGEN

12/18/2003

I substituted low & no-fat options for the sour cream,mayo, and cream cheese. The subs went unnoticed when I brought this dip bowl to a pot luck cocktail party a few weeks ago. I'll definitely be making this quick, easy, nutritious appetizer again.

bluestocking
12

bluestocking

9/2/2006

wow just wow. every time I've made it people rave about it! I usually use dry veggie soup mix rather than dill since its easier & cheaper to find. I've made it with both frozen thawed (and well drained) spinach and fresh... fresh is 1000x better.

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