Spinach Dip in Pumpernickel
Yield
6 servingsPrep
20 minCook
0 minReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach, frozen
drained, chopped |
|
| 1 | package |
soup, vegetable, mix
|
* |
| 1 | cup |
mayonnaise
|
|
| 2 | cups |
sour cream
|
|
| 8 | ounces |
water chestnuts
chopped |
|
| 1 | small |
onions
chopped |
|
| 1 | each |
pumpernickel bread
hollowed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach, frozen
drained, chopped |
|
| 1 | package |
soup, vegetable, mix
|
* |
| 237 | ml |
mayonnaise
|
|
| 473 | ml |
sour cream
|
|
| 231.2 | ml/g |
water chestnuts
chopped |
|
| 1 | small |
onions
chopped |
|
| 1 | 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.
