Knorr Spinach & Pumpernickel Appetizer (Classic Recipe)
Recipe: #20938
September 12, 2015
Categories: Dips, Appetizers, One-Pot Meal, Birthday, Brunch, Christmas, Easter, Fathers Day Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Thanksgiving, Vegetarian, Kosher Dairy, more
"Have been making this one since back in the day, at our house a must make at holiday gatherings and special occasions. A great make and take, one that sees to an empty platter at potlucks. I'm sure there are many online versions but this one is for me - my original 'Family Cookbook' is seeing to fading of the ink, what better place to have a recipe at the tip of one's fingers for my family and me than here! We find it makes for an awesome dip for the vegetable platter as well. If you haven't tried this one give it a go, I'm sure you will love it as much as we do!"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (282.7 g)
- Calories 464.9
- Total Fat - 20.8 g
- Saturated Fat - 8.2 g
- Cholesterol - 36.9 mg
- Sodium - 869.6 mg
- Total Carbohydrate - 57.3 g
- Dietary Fiber - 6.2 g
- Sugars - 2.5 g
- Protein - 14.5 g
- Calcium - 215.2 mg
- Iron - 3.9 mg
- Vitamin C - 14 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
To make 'bread bowl' cut slice off the top of a loaf of pumpernickel bread, hollow out by slicing from the center cut into serving size cubes.
Step 2
Set hollowed out loaf on a large round platter - a clear glass platter makes for the best presentation.
Step 3
Squeeze out the thawed chopped spinach removing as much liquid as possible.
Step 4
In bowl combine ingredients mix (I prepare the filling the night before)
Step 5
Just before serving fill mixture into the hollowed out bread using the bread cubes for dipping.
Tips
No special items needed.
1 Reviews
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