Best Noah Spinach Pumpernickel Dip Recipes

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SPINACH DIP IN PUMPERNICKEL



Spinach Dip in Pumpernickel image

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

Provided by Julie

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 50m

Yield 20

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 16.6 g, Cholesterol 6.1 mg, Fat 2.2 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 1 g, Sodium 331.3 mg, Sugar 2.5 g

HELLMAN'S CLASSIC SPINACH DIP



Hellman's Classic Spinach Dip image

Make and share this Hellman's Classic Spinach Dip recipe from Food.com.

Provided by sheri77

Categories     < 4 Hours

Time 2h15m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 7

1 (300 g) package frozen chopped spinach (thawed)
2 cups sour cream
1 cup Hellmann's mayonnaise
1 (2 ounce) package Knorr vegetable soup mix
1 (10 ounce) can water chestnuts (drained and chopped)
3 green onions
1 loaf pumpernickel bread

Steps:

  • Squeeze excess moisture from spinach. in bowl, combine sour cream, spinach, mayo, soup mix, water chestnuts, and green onions. Stir until well combined.
  • Cover and refrigerate at least 2 hours to blend flavors.
  • Scoop out large hollow through top of bread loaf. Fill with dip mixture.
  • serve with bread cubes from cut center and assorted fresh veggies.
  • Cooking time includes marinating time.

Nutrition Facts : Calories 900.4, Fat 48.6, SaturatedFat 18.9, Cholesterol 66.3, Sodium 2259.7, Carbohydrate 102.3, Fiber 12.5, Sugar 9.4, Protein 19.8

BEST SPINACH DIP EVER



Best Spinach Dip Ever image

This is my dad's recipe. The entire family loves it! A flavorful spinach mixture fills a tasty bread bowl. Your family will love it, too.

Provided by Shawna

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 6h15m

Yield 6

Number Of Ingredients 6

1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
½ (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread

Steps:

  • In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
  • Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

Nutrition Facts : Calories 682 calories, Carbohydrate 53.2 g, Cholesterol 48.3 mg, Fat 47.4 g, Fiber 2.9 g, Protein 13.3 g, SaturatedFat 15.1 g, Sodium 1183.4 mg, Sugar 2.7 g

PUMPERNICKEL SPINACH DIP



Pumpernickel Spinach Dip image

This is an incredibly easy dip to make with a delicious combination of flavor so next time you'll know exactly what to serve as "party food"!

Provided by Francine Lizotte

Categories     Other Appetizers

Time 12m

Number Of Ingredients 9

3/4 c light sour cream
2/3 c mayonnaise, such as hellmann's®
2/3 c miracle whip®
1 pkg (40 g) dry vegetable soup mix
10 oz frozen spinach, thawed, squeezed any excess liquid and chopped
few dashes hot sauce such as cholula®, to taste
1/4 c red peppers, finely chopped
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 large loaf pumpernickel bread, unsliced

Steps:

  • 1. In a small bowl combine all the ingredients except bread. Transfer to the refrigerator and chill for at least 2 hours.
  • 2. 15 minutes before serving, cut a circle in the top of the bread and hollow the bread; keep bread pieces on the side.
  • 3. Transfer to the oven and broil for 2 minutes on high. Transfer to a serving dish and spoon in the spinach mixture. Cut bread pieces into 2-inch cubes and arrange them around the dish (can always add carrots, celery, cherry tomatoes); serve immediately.
  • 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=_UPbdM2v22U

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