📋 Pumpernickel Spinach Dip Recipe

Name: 📋 Pumpernickel Spinach Dip Recipe
Prep time: 10 min
Total time: 6 h 10 min
Ingredients: 1 cup light sour cream; 1 cup Hellman's 1/2 the fat mayonnaise; 10 oz -pkg of frozen chopped spinach; 1.4 ounce -pkg of Knorr vegetable soup mix; 1 whole round (unsliced) loaf of pumpernickel bread

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Prep Time: 10 minutes

Total: 370 minutes

Servings: 15

dip pumpernickel spinach

Ingredients

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1 cup light sour cream1 cup Hellman's 1/2 the fat mayonnaise10 oz -pkg of frozen chopped spinach1.4 ounce -pkg of Knorr vegetable soup mix1 whole round (unsliced) loaf of pumpernickel bread

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Instructions

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Step 1

Defrost frozen spinach and drain well (squeeze out excess liquid with a large spoon, pressing through a sieve or with hands)

Step 2

Combine drained spinach, sour cream and soup mix.

Step 3

Mix well.

Step 4

Store in the fridge (covere) for at least 6 hours.

Step 5

Cut into the top of the round loaf, in a circle.

Step 6

Remove the center of the loaf.

Step 7

Cut the pieces you removed into squares for serving and place those bread cubes around the loaf.Once the dip has been refrigerated for 6 hours, fill the bread with the dip. Garnish with a little grated carrot or green onions, if desired.