Spinach Dip

Updated: Mar 30

1 pkg Frozen chopped spinach

1 16oz container of sour cream

1 cup light mayonnaise

1 medium onion, chopped fine

1 box Knorr’s vegetable soup mix

1 2ilb round loaf of pumpernickel

1 loaf unsliced pumpernickel and rye


Cook the spinach according to the package directions and drain VERY well.


Combine the spinach with the next 4 ingredients and refrigerate until ready to use.


Hollow the round pumpernickel and fill it with the dip. Surround the loaf with pieces of the unsliced pumpernickel/rye loaf and serve


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