Spinach Dip for Pumpernickel Bread

spinach_dipOk, ok, I was told about this recipe and after eating half the dip all by myself, I had to get my hands on it. Found it on the Internet, modified it to my tastes and here you go! But Shhh, I’m not supposed to tell anyone.

10 ounces frozen spinach, chopped
1 Knorr vegetable soup mix (not the creamy soup mix)
1 1/2 cups sour cream
1 cup mayonnaise
1 loaf sourdough or pumpernickel bread

Drain frozen spinach so there is not excess liquid. Squeeze with your hands for best results.

Mix ingredients well. Chill dip at least two hours. I made 1 day in advance with fantastic results.
Hollow out a round sourdough bread loaf or pumpernickel loaf and fill with the dip. Cut the middle section of the bread into squares and place around the dip instead of crackers.

One thought on “Spinach Dip for Pumpernickel Bread

  1. […] ok, I was told about this recipe and after eating half the spinach dip all by myself, I had to get my hands on it. Found it on the Internet, modified it to my tastes and here you go! […]

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