I have eaten a lot of spinach dips in my life and THIS is, by far, the best one! This is my Auntie Carol's recipe and she recently brought it to a family gathering. I hadn't had it in years and had forgotten just how good a spinach dip could be (I've had a lot of not-so-good ones over the years). This easy and flavorful Pumpernickel Spinach Dip is made with a few simple ingredients, is quick to whip up, and is perfect for your next party, game day, or potluck.
The best part is the creamy spinach dip is served in an edible bread bowl! This Spinach Dip in Pumpernickel bread is especially popular around the holidays and is great for New Year's but makes a great dip for your next gathering or potluck!
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If you love cold, easy dips, give my popular Nacho Dip Recipe a try too!
🥘Ingredient Notes
You will need the following ingredients for this pumpernickel bread and spinach dip recipe:
- Sour cream. I use light sour cream
- Mayonnaise. I use Hellman's ½ the fat. I prefer the taste of Hellman's and the lighter mayo makes this ww friendlier.
- Frozen spinach (defrosted). I use chopped frozen spinach because it's easier.
- Knorr vegetable soup mix (dry mix). This is THE BEST tasting mix. I have tried many others, but don't recommend using anything else.
- Whole round loaf of pumpernickel bread. Make sure you get it unsliced!
*Please see recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Pumpernickel bread - you could use sourdough bread or rye bread if you can't get pumpernickel
- Sour cream - you can use regular, light, or fat-free sour cream
- Mayonnaise - use your favorite mayonnaise (but I find Hellman's works best)
- Spinach - if you choose to use fresh spinach, you'll need to cook, drain, and cool it in advance. You'll also need a large bag!
- Vegetable soup mix - Knorr brand is the best and really makes this dip, but you can use another brand of dry vegetable soup mix if you can't get Knorr
- Individual bread bowls - you can make everyone their own personal bread bowl by using smaller loaves or large kaiser buns
🔪How to Make Pumpernickel Bread Dip
Defrost frozen spinach and drain well (squeeze out excess water with a large spoon, pressing through a sieve or with hands)
Combine spinach, sour cream, mayonnaise, and dry soup mix in a large bowl.
Mix well.
Cover and store in the fridge for at least 6 hours.
Cut into the top of the round loaf, in a circle
Remove the center of the loaf.
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, spoon dip into the hollowed-out bread.
Garnish with a little grated carrot or green onions, if desired.
Hint: *If making ahead, chill the dip in a separate container, not in the bread bowl itself or the bread will get soggy by the time you serve it.
Expert Recipe Tips
- Drain Spinach Thoroughly. Excess moisture can make the dip watery. Use a clean kitchen towel or paper towels to squeeze out as much liquid as possible from the defrosted spinach.
- Let the Flavors Marinate. For the best taste, let the dip chill for at least 6 hours (or overnight). This allows the soup mix to fully rehydrate and blend with the other ingredients, enhancing the flavor.
- Keep the Bread from Getting Soggy. Store the dip separately and fill the bread bowl just before serving. This prevents the bread from absorbing too much moisture and becoming too soft.
- Keep the Bread Fresh. Wrap the pumpernickel loaf in plastic wrap or store it in a sealed container until ready to use. This keeps it from drying out.
🥗 What to serve with Spinach Dip and Pumpernickel bread
The pieces of bread, cut from the middle of the bowl are the best for serving with this dip! And as soon as the pieces of bread are gone, people start to rip off pieces from the edible bread bowl and dip those (that's the fun part)!
However, you can also serve the following with this pumpernickel and spinach dip.
- fresh vegetables (carrots, cucumbers, bell peppers, zucchini, celery or
- crackers
- tortilla chips
- pita chips
- mini pita bread
🌡️Storage
Store this spinach dip in pumpernickel bread in an airtight container in the fridge for up to 4 days. The bread should be stored at room temperature in a separate container.
If you have leftover dip, it can be stored for up to 2 days in a sealed container in the fridge.
This homemade spinach dip does not stand up to freezing!
👪 Serving Size
This Knorr Spinach Dip recipe makes 20 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This Pumpernickel bread with dip is Weight Watchers friendly @ 4 WW points for approximately ¼ cup with bread pieces.
❔ Recipe FAQs
Spinach dip pairs perfectly with bread, especially pumpernickel bread! You can also serve it with vegetables. crackers or chips.
Drain off the excess liquid, give it a good stir and if it's still watery, add a little more sour cream and/or mayonnaise!
Yes! You can prepare the dip up to 24 hours in advance. Just store it in an airtight container in the fridge and transfer it to the bread bowl just before serving to prevent sogginess.
If the dip is too thick after refrigeration, stir in a tablespoon of milk or an extra spoonful of sour cream until you reach the desired consistency.
If you're looking for the ideal potluck dip or an easy spinach dip, you'll want to give this recipe a try!
And if you love dips with spinach try my healthier and lighter version of Spinach Artichoke Dip (with Greek yogurt)
More Healthy Cold Dips
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📋 Pumpernickel Spinach Dip Recipe
Ingredients
- 1 cup light sour cream
- 1 cup Hellman's ½ 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
Instructions
- Defrost frozen spinach and drain well (squeeze out excess liquid with a large spoon, pressing through a sieve or with hands)
- Combine drained spinach, sour cream and soup mix.
- Mix well.
- Store in the fridge (covered) for at least 6 hours.
- Cut into the top of the round loaf, in a circle.
- Remove the center of the loaf.
- 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.
Notes
- Drain Spinach Thoroughly. Excess moisture can make the dip watery. Use a clean kitchen towel or paper towels to squeeze out as much liquid as possible from the defrosted spinach.
- Let the Flavors Marinate. For the best taste, let the dip chill for at least 6 hours (or overnight). This allows the soup mix to fully rehydrate and blend with the other ingredients, enhancing the flavor.
- Keep the Bread from Getting Soggy. Store the dip separately and fill the bread bowl just before serving. This prevents the bread from absorbing too much moisture and becoming too soft.
- Keep the Bread Fresh. Wrap the pumpernickel loaf in plastic wrap or store it in a sealed container until ready to use. This keeps it from drying out.
Marcia Walker
Delicious!! So easy to make. My family loved it.
Terri Gilson
Hi Marcia,
That's great - thanks for taking the time to leave a comment! 🙂
Terri Gilson
This Pumpernickel Spinach Dip is my Auntie Carol's recipe, and it's hands down the best spinach dip I've ever had. After trying so many bland versions over the years, I'd forgotten how amazing spinach dip could be until she brought this to our last family gathering. Serving it in a pumpernickel bread bowl takes it to another level - there's nothing like watching everyone dig in, using the bread chunks for dipping and then tearing into the bowl itself when those run out!