Pumpernickel Spinach Dip Recipes

PUMPERNICKEL SPINACH DIP II

Steps:

• In a medium bowl, blend dry vegetable soup mix, sour cream and spinach.
• Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread.
• Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.

PUMPERNICKEL DIP

Steps:

• Drain and squeeze out the water from the spinach.
• Mix all ingredients (except for the loaf!) in a dish.
• Cut out the centre of the loaf and chop up the bread into cubes.
• Put dip into hollowed out loaf.
• Place chopped bread cubes around it.

SPINACH PUMPERNICKEL DIP

Steps:

• Combine the sour cream, mayonnaise and salad dressing and mix well.
• Squeeze the spinach to remove water.
• Add to the mixture and mix well.
• Add optional ingredient(s)
• Hollow out the bread and fill with the sour cream mixture.
• Cube the bread that was removed from the loaves.
• Arrange assorted cut up veggies and bread cubes around loaves.

PUMPERNICKEL SPINACH DIP I

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.

SPINACH DIP WITH PUMPERNICKEL BREAD BOWL

Steps:

• Mix vegetable soup & mayonnaise into the sour cream. Let sit at least an hour in advance (overnnight is best).
• Defrost, drain & dry the frozen spinach. Add to dip.
• Carve whole in one of the pumpernickel loves where sour cream container (or other small dish) will fit.
• Slice the other loaf into bite sized strips for dipping.

SPINACH DIP

Steps:

• Mix ingredients well. Chill dip at least two hours.
• Hollow out a round sourdough bread loaf or pumpernickel loaf and fill with the dip. Cut the middle section of the bread into squares and place around the dip instead of crackers.

PUMPERNICKEL SPINACH DIP

Steps:

• 1. In a medium bowl, blend dry vegetable soup mix, sour cream and spinach. Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread. Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.

SPINACH DIP IN PUMPERNICKEL

Steps:

• 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. Yield: 5 cups From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92

PUMPERNICKEL SPINACH DIP

Steps:

• 1. In a small bowl combine all the ingredients except bread. Transfer to the refrigerator and chill for at least 2 hours.
• 2. 15 minutes before serving, cut a circle in the top of the bread and hollow the bread; keep bread pieces on the side.
• 3. Transfer to the oven and broil for 2 minutes on high. Transfer to a serving dish and spoon in the spinach mixture. Cut bread pieces into 2-inch cubes and arrange them around the dish (can always add carrots, celery, cherry tomatoes); serve immediately.
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=_UPbdM2v22U