My boyfriend and I also developed this recipe. The typical combo pizza was becoming monotonous, so we decided to spice it up a lot. This dish might not be for the faint of heart. German salami, portobello mushrooms, and jerk sauce are just a few of the fantastic elements it contains.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 20 |
| Yield: | 1 bread bowl dip |
Ingredients
- 2 (8 ounce) loaves round pumpernickel loaves
- 1 cup low-fat cottage cheese, creamed
- 1 cup freshly grated Parmesan cheese
- ¾ cup fat-free mayonnaise
- ½ cup nonfat sour cream
- 1 tablespoon grated onion
- 1 teaspoon fresh lemon juice
- ¼ 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
- Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
- 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.
- Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.
Nutrition Facts
| Calories | 109 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 331 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
This is the best hot spinach dip that I have ever eaten/made! I made my own Pumpernickel Bread, from this site too. Actually, it was my first attempt at the Pumpernickel bread and I got rave reviews of both the dip and the bread! I did cut down on the amount of Parmesan. cheese, as suggested. I took it to a dinner party and the Hostess requested that I leave the remains behind! I will be making this again for this Friday to take to a coffee party, because it was requested! Great recipes, Thank you.
This was great and was gobbled up very quickly! I didn’t use the bread suggested… too expensive! Instead I just made the dip and served it warm with french bread/crackers.
Very easy to throw together, and definitely a crowd please. BUT I found the parmesan to be a little bit much, so I only used half a cup instead of a full cup. Also, the sour cream didn’t seem to really add much, so I stopped using that at all–still tastes just as great, and helps cut down the calories!
huge hit, everyone asked for the recipe
This was great! I made it for Thanksgiving this year and everyone loved it!!! I followed the recipe to a T and it was divine! We didn’t have pumpernickle so I used sourdough bread bowl and it was just as good!
1/4 cup is 4 tablespoons which is MORE than this calls for, how can they say “I cut the Parm cheese to a 1/4 C” ????
Great recipe! I will make it again.
This was simply delicious~~I didn’t change a thing. And it was easy to make, too~~a wonderful appetizer.
This Spinach Dip is amazing, and the 20 family members I have over for thanksgiving and Xmas all agree, and demand that I make it every time! Thanks!
I made this recipe recently for a family gathering. I thought the recipe tasted pretty good, but for whatever reason, I didn’t get a lot of takers on it.
Excellent variation of the traditional spinach dip. Rave reviews at my holiday party.
I can’t even believe how good this is. You can’t even tell it is low fat. Everyone loved it. Thank you for the great recipe.
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 lazy to drain) and it was perfect. I also served it with a variety of crackers, which brought rave reviews. Next time I will double the pimentos as they were tasty! Thank you very much Julie!
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 ingredients, and you never would have known it. That’s coming from someone who thinks low fat dairy is tasteless. I used my magic bullet to cream the cottage cheese, and everything was done within a half hour. There was such a unique combo of ingredients and the pumpernickel smelled wonderful in the oven. I can’t wait to make this again, this was gone in no time.
tastes good…is it really low fat?
Great everyone loved it!
A great mix of flavors and now a holiday favorite. And it’s easy to make. Enjoy!!
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 COOK
People always compliment me on this spinach dip when I bring it to parties – it’s always a hit!
My brother who is not a big fan of spinach kept eating this. Thanks for sharing your recipe Julie.