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Spinach Pumpernickel Bread Dip

Spinach Pumpernickel Bread Dip

Recipe by RKCourse: AppetizerDifficulty: EAsy, Tested
Servings

24

servings
Prep time

30

minutes

Ingredients

  • 1 pint sour cream

  • 1 cup mayonnaise

  • 1 package chopped frozen spinach (drained and squeezed well – dry on a paper towel)

  • 1 package Knorr Vegetable Soup mix

  • 1 small onion, minced

  • 1 can water chestnuts, finely chopped

  • 1 round loaf pumpernickel bread

Directions

  • Mix all ingredients together and blend well. Cover and refrigerate for three hours.
  • Just before serving, slice cap off of bread and hollow out loaf. Add dip to inside of loaf. Cut-up removed bread pieces and arrange around the loaf. Serve.

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