Spinach Dip With Pumpernickel Bread
A creamy spinach dip with water chestnuts and vegetable flavors, perfect for parties and gatherings, served with slices of hearty pumpernickel bread for dipping.
Ingredients
Instructions
- Chop the small onion finely.
- Chop the water chestnuts coarsely.
- Thaw and drain the frozen chopped spinach, squeezing out excess water.
- Mix the chopped onion, water chestnuts, spinach, vegetable soup mix, mayonnaise, and sour cream together.
- Cover and refrigerate overnight before serving.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or Greek yogurt to the mix. If you can't find pumpernickel bread, any dark rye or whole grain bread would work well. To save time, you can use fresh spinach instead of frozen—just sauté it until wilted. This recipe is perfect for gatherings, similar to American recipes like Jello Fingers or Dip For Chips.
Serving Suggestions
Serve this spinach dip in a hollowed-out pumpernickel loaf for a stunning presentation. It pairs beautifully with fresh vegetable sticks, crackers, or toasted bread slices. For a complete appetizer spread, consider serving it alongside other dips or a cheese platter, ensuring your guests have plenty of options to enjoy.
Storage & Reheating
Store any leftover spinach dip in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it in short intervals, stirring frequently, or serve it cold as a refreshing dip. If the dip thickens after refrigeration, simply stir in a little bit of sour cream or mayonnaise to restore its creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Dip With Pumpernickel Bread contains roughly 683 calories, with 5g protein, 39g carbohydrates, and 58g fat. It is a good source of vitamin A (16% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 643mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just sauté about 10 ounces until wilted, then chop it and proceed with the recipe. Make sure to drain any excess moisture to maintain the dip’s consistency.
How long can I prepare the dip in advance?
You can prepare the spinach dip a day ahead of time, as it tastes even better after the flavors meld together in the refrigerator. Just remember to cover it well to prevent it from absorbing other odors.
What can I serve with the spinach dip?
This dip pairs wonderfully with a variety of options! Consider serving it with pumpernickel bread, fresh vegetables like carrots and celery, or an assortment of crackers. For a festive touch, you can also include some cheese or charcuterie items.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).