Description
Very good! Not your ordinary spinach dip. This one is served hot with toasted bread cubes.
Ingredients
- 2 (8 ounce) loaves round pumpernickel loaves
- 1 cup low-fat cottage cheese, creamed
- 1 cup freshly grated Parmesan cheese
- ¾ cup fat-free mayonnaise
- ½ cup nonfat sour cream
- 1 tablespoon grated onion
- 1 teaspoon fresh lemon juice
- ¼ 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the top and interior of one pumpernickel loaf. Cut the insides
- top and second loaf into pieces for dipping.
- Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes
- or until dry and firm.
- 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.
- Bake in the preheated oven 20 minutes
- or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 20