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Spinach Dip in Pumpernickel

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Submitted by papoo1996

YIELD

6 servings

PREP

20 min

COOK

0 min

READY

6 hrs

Ingredients

10 289
OUNCES ML/G SPINACH, FROZEN
drained, chopped
1 1
PACKAGE PACKAGE SOUP, VEGETABLE, MIX *
1 237
CUP ML MAYONNAISE
2 473
CUPS ML SOUR CREAM
8 231.2
OUNCES ML/G WATER CHESTNUTS
chopped
1 1
SMALL SMALL ONIONS
chopped
1 1
EACH EACH PUMPERNICKEL BREAD
hollowed *

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 410 65% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 338mg 14%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 57% Vitamin C 26%
Calcium 13% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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