Recipe Details

Spinach Dip in Pumpernickel

Number of Servings: 32

Serving Size: 2 Tbsp dip with 3 cubes bread (or 1/2 slice)

Here's a delicious dip that is always a hit at parties. Served with pumpernickel bread.

Name: Amount:
round loaf pumpernickel bread 1 large
plain nonfat yogurt or fat-free sour cream 1.50 cups
Miracle Whip Light 1 cup
dried vegetable soup mix 1 pkg
10 oz pkgs chopped frozen spinach 3
8 oz can sliced and drained water chestnuts 1
1:

3 hours before serving, mix together yogurt, Miracle Whip Light, and soup mix in a medium bowl.

2:

Thaw spinach in microwave; squeeze out all excess water.

3:

Chop spinach into small pieces and stir into mixture. Refrigerate for 3 hours.

4:

Using a knife, hollow out a large hole in the round. Fill hole with dip, then cube the bread you’ve removed to serve on the side for dipping.

5:

When the cubes are gone, invite guests to tear bread from the bowl.

Nutritional Information (per serving)
Calories 80
Calories from Fat 23
Total Fat n/a
Saturated Fat 0g
Cholesterol 0mg
Sodium 290mg
Potassium n/a
Carbohydrates 13g
Dietary Fiber n/a
Sugars 2g
Protein 3g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Carbohydrate