PUMPERNICKEL BREAD AND SPINACH DIP RECIPES

PUMPERNICKEL SPINACH DIP I RECIPE | ALLRECIPES

Pumpernickel Spinach Dip I Recipe | Allrecipes image

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.

Provided by The Iron Chef -- Suzi-Q

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 3 cups

Number Of Ingredients 6

Ingredients

1 (8 ounce) container sour cream
½ (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 (1 ounce) package dry dill dip mix
½ bunch spinach, rinsed and chopped
1 (8 ounce) loaf round pumpernickel loaf

Steps:

In a medium bowl, stir together the sour cream, cream cheese, mayonnaise, dill dip mix and spinach.
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.

Nutrition Facts : Calories 73.2 calories, CarbohydrateContent 6.1 g, CholesterolContent 9.7 mg, FatContent 4.9 g, FiberContent 0.8 g, ProteinContent 1.8 g, SaturatedFatContent 2.4 g, SodiumContent 196.3 mg, SugarContent 0.2 g

SPINACH DIP IN PUMPERNICKEL RECIPE | ALLRECIPES

Spinach Dip in Pumpernickel Recipe | Allrecipes image

Very good! Not your ordinary spinach dip. This one is served hot with toasted bread cubes.

Provided by Julie

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 1 bread bowl dip

Number Of Ingredients 13

Ingredients

2 (8 ounce) loaves round pumpernickel loaves
1 cup low-fat cottage cheese, creamed
1 cup freshly grated Parmesan cheese
¾ cup fat-free mayonnaise
½ cup nonfat sour cream
1 tablespoon grated onion
1 teaspoon fresh lemon juice
¼ teaspoon garlic powder
1 (10 ounce) package frozen spinach - thawed, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 (2 ounce) bottle diced pimento peppers, drained
1 (.4 ounce) packet dry vegetable soup mix
3 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 108.8 calories, CarbohydrateContent 16.6 g, CholesterolContent 6.1 mg, FatContent 2.2 g, FiberContent 2.3 g, ProteinContent 6 g, SaturatedFatContent 1 g, SodiumContent 331.3 mg, SugarContent 2.5 g

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