Photo: Chiara Conti
Spinach Dip in Pumpernickel
13 ingredients
30 min + 20 min
1 bread bowl dip
openrecipes
"Very good! Not your ordinary spinach dip. This one is served hot with toasted bread cubes."
Estimated Nutrition (whole recipe, rough)
579
Calories
47g
Protein
32g
Fat
28g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Water Chestnut | not in our table | 0 |
| Pimento | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (8 ounce) loaves round pumpernickel loaves
- 1 cup low-fat cottage cheese, creamed
- 1 cup freshly grated Parmesan cheese
- 3/4 cup fat-free mayonnaise
- 1/2 cup nonfat sour cream
- 1 tablespoon grated onion
- 1 teaspoon fresh lemon juice
- 1/4 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes