Type what you have

Ingredients

• ✓ pumpernickel loaf
• vegetable soup mix
• sour cream
• spinach

Instructions

1. 1 In a medium bowl, blend dry vegetable soup mix, sour cream, and spinach.
2. 2 Remove top and insides of pumpernickel loaf, creating a bread bowl. Reserve removed bread.
3. 3 Spoon sour cream and spinach mixture into pumpernickel bread bowl. Serve with removed bread pieces for dipping.

By Cassi

Ingredients

• ✓ pumpernickel loaf
• cottage cheese
• parmesan cheese
• mayonnaise
• sour cream
• onion
• lemon juice
• garlic powder
• spinach
• water chestnut
• pimento pepper
• vegetable soup mix
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
3. 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. 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. 5 Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

By Julie