Spinach Dip in Pumpernickel

Very good! Not your ordinary spinach dip. This one is served hot with toasted bread cubes.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 109 Calories

Ingredients

• 1 teaspoon fresh lemon juice
• ¼ teaspoon garlic powder
• 3 tablespoons grated Parmesan cheese
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1 (.4 ounce) packet dry vegetable soup mix
• 1 tablespoon grated onion
• 1 cup freshly grated Parmesan cheese
• ½ cup nonfat sour cream
• 1 (2 ounce) bottle diced pimento peppers, drained
• 2 (8 ounce) loaves round pumpernickel loaves
• 1 cup low-fat cottage cheese, creamed
• ¾ cup fat-free mayonnaise
• 1 (10 ounce) package frozen spinach - thawed, drained and chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.

Step 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.

Step 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.

Step 5

Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.