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Retro Spinach Dip and Pumpernickel Spears


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  • 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



Step 1

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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