Retro Spinach Dip and Pumpernickel Spears

By á-2304

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

Preparation

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.