Name: Spinach Dip in Pumpernickel
Prep time: 30 min
Cook time: 30 min
Yield: 20
Ingredients: Round pumpernickel loaves - 2 (8 ounce) loaves; Low-fat cottage cheese, creamed - 1 cup; Freshly grated Parmesan cheese - 1 cup; Fat-free mayonnaise - ¾ cup; Nonfat sour cream - ½ cup; Grated onion - 1 tablespoon; Fresh lemon juice - 1 teaspoon; Garlic powder - ¼ teaspoon; Frozen spinach - thawed, drained and chopped - 1 (10 ounce) package; Water chestnuts, drained and chopped - 1 (8 ounce) can; Diced pimento peppers, drained - 1 (2 ounce) bottle; Dry vegetable soup mix - 1 (.4 ounce) packet; Grated Parmesan cheese - 3 tablespoons

Ingredients for - Spinach Dip in Pumpernickel

1. Round pumpernickel loaves 2 (8 ounce) loaves

2. Low-fat cottage cheese, creamed 1 cup

3. Freshly grated Parmesan cheese 1 cup

4. Fat-free mayonnaise ¾ cup

5. Nonfat sour cream ½ cup

6. Grated onion 1 tablespoon

7. Fresh lemon juice 1 teaspoon

8. Garlic powder ¼ teaspoon

9. Frozen spinach - thawed, drained and chopped 1 (10 ounce) package

10. Water chestnuts, drained and chopped 1 (8 ounce) can

11. Diced pimento peppers, drained 1 (2 ounce) bottle

12. Dry vegetable soup mix 1 (.4 ounce) packet

13. Grated Parmesan cheese 3 tablespoons

How to cook deliciously - Spinach Dip in Pumpernickel

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.

3 . Stage

Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.

4 . Stage

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.

5 . Stage

Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.