Pumpernickel Spinach Dip

Pumpernickel Spinach Dip
  • 1 (.4 ounce) packet dry vegetable soup mix
  • 1 (16 ounce) container sour cream
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (1 pound) loaf round pumpernickel


  1. In a medium bowl, blend dry vegetable soup mix, sour cream and spinach.
  2. Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread.
  3. Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.

03/04/2017
Pumpernickel Spinach Dip, recipe PT15M PT1H 5 455 calories

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