Spinach Dip In Pumpernickel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Swiss | Dips, Oriental | 6 | Servings |
INGREDIENTS
| 10 | oz | Package frozen, chopped |
| spinach drained | ||
| 1 | Knorr's Swiss Vegetable Soup | |
| 1 | c | Mayonnaise |
| 2 | c | Sour cream |
| 8 | oz | Can water chestnuts, chopped |
| 1 | Onion, chopped | |
| 1 | Round pumpernickel loaf | |
| hollowed |
INSTRUCTIONS
In a bowl, mix all ingredients except bread. Chill 6 hours before serving. May be refrigerated for 1 week. Spoon into hollowed pumpernickel round loaf. Reserve remaining bread and cut into squares for dipping. Yield: 5 cups From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 337
Calories From Fat: 251
Total Fat: 28.6g
Cholesterol: 50.1mg
Sodium: 461.4mg
Potassium: 284mg
Carbohydrates: 19.1g
Fiber: 2.5g
Sugar: 6.8g
Protein: 3.9g