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Pumpernickel Spinach Dip II

Pumpernickel Spinach Dip II

  • Prep

    15 m
  • Ready In

    15 m
Cassi

Cassi

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

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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:
  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Wilemon
47

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
40

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
27

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!

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