Spinach Dip in Pumpernickel

Spinach Dip in Pumpernickel

Made  times
Julie 0

"Very good! Not your ordinary spinach dip. This one is served hot with toasted bread cubes."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 109 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

Easy to make. Found the parmesan cheese very overpowering. If I make again, would probably cut it back to 1/4 cup.

I made the low-fat version of this and it was still fantastic- however I did add a pack of dry italian dressing to give it a little zest, but overall a great recipe.

Very good! DIdn't use fat free ingredients.

This is such a different dip from the usual cold spinach dips. The parmesan cheese adds great flavor. I used low-fat and fat-free ingredients.

This went over great on Moms day! I didn't bake it, so I cut the parm cheese (tee-hee) down to about a 1/4 cup. I had a 10 oz bag of fresh spinach that I chopped very fine and didn't cook (to ...

I tried this recipe out a little intimidated because of the low fat ingredients. In an effort to slim things out for a few of the guests that would be sharing it, I used all low fat dairy ingre...

This was a great recipe my kids loved it! This is now a favorite.

People always compliment me on this spinach dip when I bring it to parties - it's always a hit!

A great mix of flavors and now a holiday favorite. And it's easy to make. Enjoy!!

Other stories that may interest you