Pumpernickel Spinach Dip II recipe

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Ingredients

1 (.4 ounce) packet dry vegetable soup mix
1 (16 ounce) container sour cream
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round pumpernickel

Nutrition Info

92.9 calories
carbohydrate: 10.6 g
cholesterol: 8.6 mg
fat: 4.7 g
fiber: 1.6 g
protein: 2.7 g
saturatedFat: 2.6 g
servingSize: -
sodium: 163.5 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 bread bowl dip

Recipe Note

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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