Sandy Cheevers is a wonderful cook and hostess. Here is one of Sandy’s Holiday recipes – Pumpernickel Bread Dip. Her Pumpernickel Bread Dip is quick and easy to make, yet colourful and delicious.
Sandy’s Pumpernickel Bread Dip
500 gram tub of Sour Cream
1 Pkg. of frozen chopped spinach
1 cup of Hellman’s Mayonnaise
1 Pkg. of dry Knorr Vegetable soup mix
Mix the sour cream up with the mayonnaise.
Add in the dry vegetable soup mix.
Make sure you’ve squeezed most of the water out of the frozen chopped spinach and then add to the rest of the mixture.
Put in the refrigerator to cool. It is better if you make up the mixture the day before so as it has time to absorb all of the flavours.
You can buy a small pumpernickel loaf to use as the bowl and a large loaf to chop up. Cut the top off of the small pumpernickel loaf. Take your knife and cut straight up and down around the edge of the bread. With your fingers, begin to pull the bread away from the bottom of the loaf. Use this to cut up into cubes.
Pour your dip mix into the bread bowl and stick the top upright in the dip as a decorative addition.
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