Spinach Dip In Pumpernickel
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
40
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Sour Cream (nonfat)1 tbsp
Onion (grated)1 tsp
Lemon Juice (fresh)1 tsp
Garlic Powder3 tbsps
Grated Parmesan CheeseDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Remove the top and interior of one pumpernickel loaf
3
Cut the insides, top and second loaf into pieces for dipping
4
Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm
5
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
6
Spoon the mixture into the hollowed out loaf
7
Top with 3 tablespoons Parmesan cheese
8
Bake in the preheated oven 20 minutes, or until bubbly and lightly brown
9
Heat the cut up bread pieces until lightly toasted