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Spinach Dip in Pumpernickel

Spinach Dip in Pumpernickel

Cost $15, save $30

Source: Recommended by CookPal

  • 35 Min
  • 20 Servings
  • $15

INGREDIENTS

  • Bread

    • 2 (8 ounce) loaves round pumpernickel loaves

  • Dairy

    • 1 cup low-fat cottage cheese, creamed
    • 1 cup freshly grated Parmesan cheese
    • ½ cup nonfat sour cream
    • 3 tablespoons grated Parmesan cheese

  • Condiments

    • ¾ cup fat-free mayonnaise
    • 1 (.4 ounce) packet dry vegetable soup mix
    • 🍋 1 teaspoon fresh lemon juice

  • Vegetables

    • 🧅 1 tablespoon grated onion
    • 1 (10 ounce) package frozen spinach - thawed, drained and chopped
    • 1 (8 ounce) can water chestnuts, drained and chopped
    • 1 (2 ounce) bottle diced pimento peppers, drained

  • Seasonings

    • 🧄 ¼ teaspoon garlic powder

STEPS

1

Preheat oven to 350 degrees F (175 degrees C).

2

Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.

3

Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.

4

In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.

5

Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

NUTRIENTS

Per 1 serving

🔥

109

Calories

  • 6
    Protein
  • 17
    Carbs
  • 2
    Fats

💡 Serve while hot for best flavor and texture.Toast bread cubes carefully to avoid burning.You can replace pimento peppers with finely diced red bell peppers for a milder flavor.