Classic Pumpernickel Spinach Dip

Name: Classic Pumpernickel Spinach Dip
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 300 g frozen spinach (thawed and drained); 1 cup sour cream; 1 cup mayonnaise; 1 packet dry vegetable soup mix; 1 can water chestnuts (chopped); 3 green onions (chopped); 1 loaf pumpernickel bread

40 min 8 servings Medium

All Recipes

Enjoy this creamy spinach dip with the hearty, rich flavour of pumpernickel bread—perfect for gatherings.

Prep

20 min

Cook

20 min

Total

40 min

Servings

Difficulty

Medium

Pumpernickel Spinach Dip II is a crowd-pleaser at any party or gathering. This recipe combines the earthy notes of pumpernickel bread with a creamy, savoury spinach dip that will have your guests coming back for more. The rich, dark pumpernickel bread serves as both a vehicle and a bowl for the dip, creating a unique presentation that is as delightful to see as it is to eat. This version balances the creaminess of the dip with the hearty texture of the bread, making it a favourite among both adults and kids. Whether you're hosting a casual get-together or a festive celebration, this dish is a versatile choice that can accommodate a variety of tastes. It's particularly ideal for those who appreciate bold flavours and a touch of indulgence.

Instructions

Prepare the bread

Cut a circle from the top of the pumpernickel loaf and hollow out the inside, leaving about a 2 cm (1 inch) border. Cut the removed bread into cubes for dipping.

Pro tip: Use the bread cubes for dipping to avoid waste.

Mix the dip

In a large bowl, combine the thawed and drained spinach, sour cream, mayonnaise, dry vegetable soup mix, chopped water chestnuts, and green onions. Stir until well combined.

Pro tip: Ensure the spinach is thoroughly drained to prevent a watery dip.

Chill the dip

Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavours to meld.

Pro tip: Chilling overnight enhances the flavour.

Fill the bread bowl

Spoon the chilled spinach dip into the hollowed-out pumpernickel loaf just before serving.

Pro tip: Fill the bread bowl right before serving to keep the bread fresh.

Serve

Arrange the bread cubes around the filled loaf and serve immediately.

Pro tip: Add a variety of fresh vegetables for dipping.

Store leftovers

Keep any leftover dip in an airtight container in the refrigerator for up to 2 days.

Pro tip: Leftover dip is great as a sandwich spread.

💡

Tips & Tricks

Ensure your spinach is well-drained to avoid a watery dip.
Use fresh or frozen spinach; both work well.
Toast the pumpernickel bread for an added crunch.

Frequently Asked Questions

What is Pumpernickel Spinach Dip II?

Pumpernickel Spinach Dip II is a creamy spinach dip served in a hollowed-out pumpernickel bread bowl, popular at parties.

How many calories are in Pumpernickel Spinach Dip II?

Each serving of Pumpernickel Spinach Dip II contains approximately 250 calories.

Can I make Pumpernickel Spinach Dip II ahead of time?

Yes, the dip can be prepared a day in advance. Store it in the fridge and fill the bread bowl just before serving.

What can I serve with Pumpernickel Spinach Dip II?

Serve with bread cubes, fresh vegetables, or a charcuterie board for a complete appetizer spread.

Is there a substitute for pumpernickel bread?

Rye or sourdough bread can be used as alternatives, though the flavour will be different.

Serving Suggestions

Serve the Pumpernickel Spinach Dip II with a selection of fresh vegetables for a lighter option, or alongside other appetizers like cured meats and cheeses for a full platter. Pair it with a crisp white wine or a light-bodied beer to complement the flavours. This dish can be prepared a day in advance; simply store the dip in an airtight container in the fridge and fill the bread bowl just before serving. Leftovers can be stored in the refrigerator for up to two days, though it's best enjoyed fresh.

Nutrition per serving

250

Calories

Protein

18g

Fat

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