Spinach Dip Pumpernickle Bread. How to make pumpernickel spinach dip. Carve out the center of a round pumpernickel bread and cube the extra bread for dipping.
SPINACH DIP IN A BREAD BOWL • Now Cook This! from nowcookthis.com
Fill with spinach dip and serve with fresh vegetables. 1 large (16 ounce) pumpernickel bread loaf (round, unsliced) 1 package (10 ounce) frozen chopped spinach (thawed) 2 cups sour cream. Mix all ingredients (except for the loaf!) in a dish.
This Is A Chilled Spinach Dip That Traditionally Was Served In A Loaf Of Pumpernickel Bread.
In a bowl, mix all ingredients except bread. (unless baking, my family never uses exact measurements.) i serve my spinach dip in a pumpernickel bowl that comes unsliced from the bakery. Step 2, in a medium bowl, stir together spinach, sour cream and soup mix.
15 Minutes Before Serving, Cut A Circle In The Top Of The Bread And Hollow The Bread;
Scoop the mixture into your bread bowl and sprinkle with extra cheese. How to make pumpernickel spinach dip. Keep bread pieces on the side.
Step 4, Cover And Refrigerate For 2 Hours Or Overnight.
Hollow out a round sourdough bread loaf or pumpernickel loaf and fill with the dip. Fill with spinach dip and serve with fresh vegetables. Not your ordinary spinach dip.
Fill The Prepared Loaf Shell With Spinach Dip Just Prior To Serving.
Fill the bread bowl with spinach dip, serve with bread pieces and assorted cut vegetables Mix thoroughly and keep in refrigerator at least 2 hours. The lemon juice and onion powder are just estimates and can be done to taste.
May Be Refrigerated For 1 Week.
Cover with plastic wrap and chill for 2 hours. In a medium bowl, blend dry vegetable soup mix, sour cream and spinach. Thaw spinach and squeeze out liquid.
