NOAH SPINACH PUMPERNICKEL DIP

NOAH SPINACH PUMPERNICKEL DIP image

Yield 5 1

Number Of Ingredients 9

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2 (8 ounce) loaves round pumpernickel loaves
1 cup cottage cheese
1 cup freshly grated Parmesan cheese
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lemon juice
2 teaspoon garlic powder
1 (10 ounce) package frozen spinach - thawed, drained and chopped
3 tablespoons grated Parmesan cheese

Steps:

1. 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. 2. Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm. 3. In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, lemon juice, garlic powder, and spinach. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese. 4. Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.