Spinach Dip In Pumpernickel Recipes

PUMPERNICKEL SPINACH DIP II

Steps:

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

SPINACH DIP IN PUMPERNICKEL

Steps:

• In a bowl, mix all ingredients except bread. Chill 6 hours before serving. May be refrigerated for 1 week. Spoon into hollowed pumpernickel round loaf. Reserve remaining bread and cut into squares for dipping. Yield: 5 cups From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92

SPINACH DIP IN PUMPERNICKEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
• Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
• In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

SPINACH PUMPERNICKEL DIP

Steps:

• Combine the sour cream, mayonnaise and salad dressing and mix well.
• Squeeze the spinach to remove water.
• Add to the mixture and mix well.
• Add optional ingredient(s)
• Hollow out the bread and fill with the sour cream mixture.
• Cube the bread that was removed from the loaves.
• Arrange assorted cut up veggies and bread cubes around loaves.