Total Calories: 1,622
1. 3 hours before serving: Mix yogurt, Miracle Whip, and soup mix together in medium bowl so the dried soup can begin rehydrating.
2. Thaw spinach in microwave. Squeeze out all excess water. Stir into yogurt mixture.
3. Chop water chestnuts into small pieces. Stir into mixture. For best results, refrigerate 3 hours before filling pumpernickel loaf and serving.
4. Just before serving: Using a knife, hollow out a large hole in the pumpernickel bread. Fill hole with dip. Cube the bread you’ve removed to serve on the side for dipping. When the cubes are gone, invite guests to tear bread from the “bowl.”
This Spinach Dip in Pumpernickel recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.