A very impressive looking appetizer – and it’s so easy! You can use frozen spinach if you want, but it seems more trouble to me when the fresh is always available (I guess that wasn’t always the case).
You can use light mayonnaise and sour cream to reduce the fat content. I use regular yogurt instead of sour cream. I also like it with (light) Miracle Whip salad dressing instead of mayonnaise, for a zippier taste.
- 1 package 10 oz. fresh spinach
- 1 cup mayonnaise
- 1 cup sour cream
- 1 package dry vegetable soup mix
- 2 round pumpernickel bread loaves
- Wash spinach and drain well. Cook in a pot with the water clinging to the leaves, just until tender and wilted. Drain and squeeze out any remaining water. Chop finely.
- Combine mayonnaise, sour cream, and soup mix. Add chopped spinach and stir to combine. Refrigerate for at least 3 hours.
- Cut the top off of one of the pumpernickel loaves. Scoop the bread out of the centre of the loaf, so you are left with a bowl. Cut the scooped out bread, and the second loaf of bread, into bite sized pieces.