Pumpernickel Spinach Dip II

This good looking bread bowl appetizer is always popular at parties. A hollowed loaf of pumpernickel is filled with a simple spinach dip.

Original recipe makes 1 bread bowl dip

Ingredients

1 (.4 ounce) packet dry vegetable soup mix
1 (16 ounce) container sour cream
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round pumpernickel

  • PREP

    15 mins

  • READY IN

    15 mins

Directions

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

Nutrition

Calories: 93 kcal
Carbohydrates: 10.6 g
Cholesterol: 9 mg
Fat: 4.7 g
Fiber: 1.6 g
Protein: 2.7 g
Sodium: 164 mg

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