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

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


Thaw spinach in microwave; squeeze out all excess water.


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


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.


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