Spinach Dip in Pumpernickel

Name: Spinach Dip in Pumpernickel
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 (8 ounce) loaves round pumpernickel loaves; 1 cup low-fat cottage cheese, creamed; 1 cup freshly grated Parmesan cheese; 0.75 cup fat-free mayonnaise; 0.5 cup nonfat sour cream; 1 tablespoon grated onion; 1 teaspoon fresh lemon juice; 0.25 teaspoon garlic powder; 1 (10 ounce) package frozen spinach - thawed, drained and chopped; 1 (8 ounce) can water chestnuts, drained and chopped; 1 (2 ounce) bottle diced pimento peppers, drained; 1 (.4 ounce) packet dry vegetable soup mix; 3 tablespoons grated Parmesan cheese

4.7

(31)

25 Reviews

4 Photos

Very good! Not your ordinary spinach dip. This one is served hot with toasted bread cubes.

Submitted by Julie

Updated on January 3, 2022

4

Prep Time:

30 mins

Cook Time:

20 mins

Total Time:

50 mins

Servings:

20

Yield:

1 bread bowl dip

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

1x

2x

4x

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 20 servings

2 (8 ounce) loaves round pumpernickel loaves
1 cup low-fat cottage cheese, creamed
1 cup freshly grated Parmesan cheese
¾ cup fat-free mayonnaise
½ cup nonfat sour cream
1 tablespoon grated onion
1 teaspoon fresh lemon juice
¼ teaspoon garlic powder
1 (10 ounce) package frozen spinach - thawed, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 (2 ounce) bottle diced pimento peppers, drained
1 (.4 ounce) packet dry vegetable soup mix
3 tablespoons grated Parmesan cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
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. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.
Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

31 home cooks made it!

Nutrition Facts (per serving)

109	Calories
2g	Fat
17g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 109
% Daily Value *
Total Fat 2g	3%
Saturated Fat 1g	5%
Cholesterol 6mg	2%
Sodium 331mg	14%
Total Carbohydrate 17g	6%
Dietary Fiber 2g	8%
Total Sugars 3g
Protein 6g	12%
Vitamin C 4mg	4%
Calcium 98mg	8%
Iron 1mg	6%
Potassium 130mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Spinach Dip in Pumpernickel

Ingredients

Directions

Nutrition Facts (per serving)

You’ll Also Love