PUMPERNICKEL SPINACH DIP

Pumpernickel Spinach Dip image

Provided by Francine Lizotte

Time 12m

Number Of Ingredients 9

Previous Next

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