Pumpernickel Spinach Dip
This is an incredibly easy dip to make with a delicious combination of flavor so next time you'll know exactly what to serve as "party food"!
Ingredients
- 3/4 cup light sour cream
- 2/3 cup mayonnaise, such as Hellmann's® see Recipe
- 2/3 cup Miracle Whip®
- 1 package (40 g) dry vegetable soup mix
- 1 package (10 oz.) frozen spinach, thawed, squeezed any excess liquid and chopped
- few dashes hot sauce such as Cholula®, to taste
- 1/4 cup red peppers, finely chopped
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 large loaf pumpernickel bread, unsliced
Directions
- In a small bowl combine all the ingredients except bread. Transfer to the refrigerator and chill for at least 2 hours.
- 15 minutes before serving, cut a circle in the top of the pumpernickel and hollow out the bread; keep bread pieces on the side.
- Transfer to the oven and broil for 2 minutes.
- Place the pumpernickel on a serving dish and spoon the spinach mixture inside the cavity.
- Cut the reserved bread pieces into 2-inch cubes and arrange them around the dish - you can always add carrots, celery and cherry tomatoes as well. Serve immediately.