Knorr Spinach & Pumpernickel Appetizer (Classic Recipe)
Created by Gerry on September 12, 2015
- Servings: 7
- Prep Time: 10m
- Cook Time: 0m
- Recipe #20938
Ingredients
- 1 large (16 ounce) pumpernickel bread loaf (round, unsliced)
- 1 package (10 ounce) frozen chopped spinach (thawed)
- 2 cups sour cream
- 1 cup mayonnaise (I use Hellmans)
- 1 package (1.4 ounce) dry vegetable soup mix (Knorr)
- 1 teaspoon onion flakes (we use 2 green onions finely chopped)
- 1 can (8 ounce) water chestnuts (finely chopped, good with or without but does add a nice crunch)
How to Make
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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.
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Step 2: Set hollowed out loaf on a large round platter - a clear glass platter makes for the best presentation.
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Step 3: Squeeze out the thawed chopped spinach removing as much liquid as possible.
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Step 4: In bowl combine ingredients mix (I prepare the filling the night before)
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Step 5: Just before serving fill mixture into the hollowed out bread using the bread cubes for dipping.
Nutritional Facts
- 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