Pumpernickel Spinach Dip II

Pumpernickel Spinach Dip II

33
Cassi 1

"This good looking bread bowl appetizer is always popular at parties. A hollowed loaf of pumpernickel is filled with a simple spinach dip."

Ingredients 15 m {{adjustedServings}} servings 93 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a medium bowl, blend dry vegetable soup mix, sour cream and spinach.
  2. Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread.
  3. Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.
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Reviews 33

  1. 43 Ratings

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Wilemon
11/14/2003

The recipe on the back of Knorr Vegetable Soup box is better. It adds water chestnuts and green onion, I also add a little garlic powder to it and serve it in sweet Hawaiian Bread. I have just presented it in a bowl with Hawaiian Rolls sliced in 1/2" pieces.

CMDKQB
1/2/2004

Quite good. For added 'umph' I crumbled a small batch of bacon into mine. Like my friend says "porkfat=good". My only complaint was that I made it a day in advance and it was very stiff when I went to use it. I wouldnt recommend doing this, you should make it as close to serving time as you can, this I think will keep it light and fluffy.

WENDY SIMMONS
11/14/2003

This was EXCELLENT! It was very quick and easy to make and everyone loved it! It's definitely now a staple of all my parties!