Spinach Dip with Pumpernickel Bread and Vegetables
By Chars
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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.
Details
Preparation
Step 1
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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