Retro Spinach Dip and Pumpernickel Spears

Retro Spinach Dip and Pumpernickel Spears
Retro Spinach Dip and Pumpernickel Spears

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups pumpernickel bread cubes

  • 1

    tablespoon extra-virgin olive oil

  • One

    10-ounce package frozen spinach, thawed and squeezed dry

  • 3

    scallions, chopped

  • 1

    cup mayonnaise

  • 1

    cup sour cream

  • Salt and pepper

  • 6

    heads endive, leaves separated

Directions

Using a food processor, grind the bread into coarse crumbs. In a small nonstick skillet, toast the crumbs with the olive oil over medium-low heat, stirring often, for about 5 minutes. Let cool. In the food processor, pulse the spinach, scallions, mayonnaise and sour cream until almost smooth; season with salt and pepper. To serve, spoon the spinach mixture onto the endive spears and top with the toasted breadcrumbs.

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