📋 Pumpernickel Spinach Dip Recipe

pumpernickel spinach dip bread bowl, surrounded by bread on a white plate

5 from 2 votes

📋 Pumpernickel Spinach Dip Recipe

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!

Course Appetizer, Snack

Cuisine American, Canadian, North American

Keyword dip, pumpernickel, spinach

Special Diet Vegetarian

Prep Time 10

refrigeration 6

Total Time 6 10

Servings servings

Calories 155kcal

Author Terri Gilson

Equipment

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

US Customary - Metric

Get Recipe Ingredients

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

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.

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!

*Note: From: Pg. 4 "Generations of Cooking" (The Currie family cookbook /my family's cookbook)

Nutrition