Tips on Breadmaking at Robert's Recipes

Spinach Dip with Pumpernickel Bread

Spinach Dip with Pumpernickel Bread


Great for party snacking and a centre-piece for a buffet! The 'bowl' is actually a loaf of pumpernickel bread filled with the spinach dip. After the veggies are all gone, the 'bowl' itself can be eaten!

Spinach Dip with Pumpernickel Bread Recipe

INGREDIENTS:

  • 300 gm package of frozen spinach, thawed, drained and chopped finely
  • 3 green onions, diced
  • 1 package Knorr dried vegetable soup mix (optional)
  • 500 ml sour cream
  • 250 ml mayonnaise
  • Large fresh loaf of Pumpernickel
  • Assorted vegetables for dipping, such as baby carrots, celery sticks, cherry tomatoes, cucumber sticks, etc.
    		•

    METHOD:

    Combine the chopped spinach, green onion, soup mix with the sour cream and mayonnaise and mix well.

    Allow to stand for at least one hour in the refrigerator.

    Cut a circle into the top crust of the pumpernickel and then tear out bite-sized chunks to hollow out the loaf and create the bowl.

    Prepare the vegetables and arrange on a large platter around the bowl with the bread chunks.

    Carefully add the spinach dip to the bread bowl and serve.

     

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