Spinach Dip In Pumpernickel Recipe

Name: Spinach Dip In Pumpernickel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 ounce) loaves round pumpernickel loaves; 1 cup low-fat cottage cheese, creamed; 1 cup freshly grated Parmesan cheese; 3/4 cup fat-free mayonnaise; 1/2 cup nonfat sour cream; 1 tablespoon grated onion; 1 teaspoon fresh lemon juice; 1/4 teaspoon garlic powder; 1 (10 ounce) package frozen spinach - thawed, drained and chopped; 1 (8 ounce) can water chestnuts, drained and chopped; 1 (2 ounce) bottle diced pimento peppers, drained; 1 (.4 ounce) packet dry vegetable soup mix; 3 tablespoons grated Parmesan cheese

Servings: persons

2 (8 ounce) loaves round pumpernickel loaves
1 cup low-fat cottage cheese, creamed
1 cup freshly grated Parmesan cheese
3/4 cup fat-free mayonnaise
1/2 cup nonfat sour cream
1 tablespoon grated onion
1 teaspoon fresh lemon juice
1/4 teaspoon garlic powder
1 (10 ounce) package frozen spinach - thawed, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 (2 ounce) bottle diced pimento peppers, drained
1 (.4 ounce) packet dry vegetable soup mix
3 tablespoons grated Parmesan cheese

1
Preheat oven to 350 degrees F (175 degrees C).
2
Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
3
Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
4
In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.
5
Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (8 ounce) loaves round pumpernickel loaves, 1 cup low-fat cottage cheese, creamed, 1 cup freshly grated Parmesan cheese, 3/4 cup fat-free mayonnaise, and more.

Yes, Spinach Dip In Pumpernickel falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach Dip In Pumpernickel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions