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 this delicious dip is served in an edible bowl!
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 (covere) 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
From: Pg. 4 "Generations of Cooking" (The Currie family cookbook /my family's cookbook)
Nutrition Facts
📋 Pumpernickel Spinach Dip Recipe
Amount Per Serving (0.25 cup)
Calories 155Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 8mg3%
Sodium 565mg25%
Potassium 192mg5%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 1g1%
Protein 4g8%
Vitamin A 2277IU46%
Vitamin C 1mg1%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.