Rating: 4.5 stars 4.7
31 Ratings
  • 5 star values: 24
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Very good! Not your ordinary spinach dip. This one is served hot with toasted bread cubes.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
20
Yield:
1 bread bowl dip
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.

  • Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.

  • In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.

  • Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

Nutrition Facts

109 calories; protein 6g; carbohydrates 16.6g; fat 2.2g; cholesterol 6.1mg; sodium 331.3mg. Full Nutrition
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