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Spinach Dip & Bread
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| Spinach Dip with Pumpernickel Bread Recipe INGREDIENTS: 300 gm package of frozen spinach, thawed, drained and chopped finely | |
| 3 | green onions, diced |
| 1 package | Knorr dried vegetable soup mix, (optional) |
| 500 ml | sour cream |
| 250 ml | mayonnaise |
Large fresh loaf of Pumpernickel
Assorted vegetables for dipping, such as baby carrots, celery sticks, cherry tomatoes, cucumber sticks, etc.
METHOD:
Combine the chopped spinach, green onion, soup mix with the sour cream and mayonnaise and mix well.
Allow to stand for at least one hour in the refrigerator.
Cut a circle into the top crust of the pumpernickel and then tear out bite-sized chunks to hollow out the loaf and create the bowl.
Prepare the vegetables and arrange on a large platter around the bowl with the bread chunks.
Carefully add the spinach dip to the bread bowl and serve.
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