Spinach Dip in Pumpernickel
Prep: 15 min
Total: 15 min
Serves: 8
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A party classic for good reason, this cold spinach dip pairs creamy tang with satisfying crunch. Thawed spinach, water chestnuts, green onion, and a packet of vegetable soup mix fold into sour cream and mayonnaise, then chill until the flavors meld. Served in a scooped-out pumpernickel loaf, it turns the bread itself into the tastiest dipper on the table.
Ingredients
Ingredients
- 8 Oz Water Chestnuts - Chopped
- 3 - Green Onions - Chopped
- 1 pkg Vegetable Soup Mix
- 10 Oz Frozen Spinach
- 1 Cup Mayonnaise
- 1 Cup Sour Cream
- 1 Loaf Pumpernickel
Directions
Directions
- Drain water chestnuts and chop
- Mix with green onions.
- Squeeze out all water from spinach and blot dry and chop if necessary.
- Mix all ingredients (except bread) and chill 4 to 5 hours.
- Scoop out center from bread and put in dip.
- Use the bread chunks for dipping.
Nutrition
Per serving · 8 servingsCalories
350
Fat
30 g
Saturated fat
7 g
Carbohydrates
20 g
Sugar
2 g
Fiber
3 g
Protein
5 g
Sodium
600 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 8 Oz Water Chestnuts - Chopped
- 3 - Green Onions - Chopped
- 1 pkg Vegetable Soup Mix
- 10 Oz Frozen Spinach
- 1 Cup Mayonnaise
- 1 Cup Sour Cream
- 1 Loaf Pumpernickel
