Spinach Dip in Pumpernickle Bread

Submitted by Georgie Lee on April 14, 2013 - 12:44pm

Summary

Yield
SourceFrannie Kerschner, Newton ,MA
Prep Time1 1/2 hours
CategoryAppetizers
CuisineAmerican

Description

Ingredients

  • 1 pumpernickle bread, round and unsliced
  • 2 pkgs Spinach - frozen chopped (thawed)
  • 1/2 cup mayonaise
  • 1/2 cup sour cream
  • 1/4 cup Onion - miced
  • 1/2 cup Parsley - fresh chopped
  • 1 pkg Hidden Valley Ranch dressing mix - original

Instructions

Cut top off bread and hollow out to use for dip.

Cube bread to use for dipping and set aside.

Drain spinach well and set aside.

Mix all other ingredients and add spinach last..

Referigerate for 1 hour.

Pour into bread bowl right before serving.

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