Spinach Dip Pumpernickel Bread Bowl is one of the most fun and unique ways to serve spinach dip! A loaf of pumpernickel bread is filled with the most irresistible and easy to make spinach dip. Served with vegetable sticks and pumpernickel bread pieces to dip it's a fan favorite appetizer!
Spinach Dip Pumpernickel Bread Bowl Recipe
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My mom has been making the famous Knorr spinach dip for years! We have this dip on New Years Eve every year and it's always gone before we ring in the new year. Our family devours this dip and everyone thinks it must be so complicated to make since it's so good.... little do they know it's only 6 ingredients and comes together in one bowl. It's the perfect fun appetizer for holiday entertaining, game days, and family parties.
We are known for our spinach dip recipes! It's our favorite flavor of dip to make and we've made everything from Wonton Cups, a Spinach Dip Ring, Cold Spinach Artichoke Dip, and classic Hot Baked Spinach Artichoke Dip!
What is Spinach Dip Pumpernickel Bread Bowl
This is a classic fan favorite appetizer made famous by Knorr. A loaf of pumpernickel bread is hallowed out in the center to create a bread bowl. A simple and delicious spinach dip made with only 6 ingredients is poured into the bread bowl. The dip is rich, creamy, and flavor packed. Served with pieces of pumpernickel bread to dip and a variety of vegetable sticks this is an appetizer you will be making on repeat!
More Fun Appetizers
- Prosciutto Wrapped Brie and Fig Puffs
- Boursin Bacon Wrapped Dates
- Candied Bacon Crackers
- Bacon Pepper Jelly Cheese Cups
Ingredients
- Pumpernickel Bread - this recipe is traditionally made with a loaf of pumpernickel bread which is available at most grocery stores. You could sway for a loaf of sourdough or other crusty round bread of choice to make the bread bowl.
- Vegetable Dry Soup Mix - we love that you can just use a package of dry soup mix for this recipe. No need to measure different spices or chop any extra ingredients. As the dip chills in the fridge it rehydrates the dip and gives it the best flavor!
- Mayonnaise - the combination of mayonnaise and sour cream gives the dip the most rich and creamy texture.
- Sour Cream - gives the dip an extra creamy texture and pop of tangy flavor. For a healthier dip with added protein you can swap the sour cream for plain greek yogurt.
- Spinach - frozen chopped spinach makes this a quick and easy recipe. All you need to do is thaw and drain the spinach very well then add it into the dip.
- Green Onions - adds a pop of color and fresh onion flavor.
- Water Chestnuts - these add a nice crunchy to the creamy dip.
How to Make Spinach Dip Pumpernickel Bread Bowl
Full Printable Recipe at Bottom of page
- Thaw 1 package of frozen chopped spinach. Squeeze the thawed spinach well or place it in a fine mesh strainer and press with a spoon to remove as much liquid as possible.
- To a large medium sized bowl add the sour cream, mayonnaise, soup mix, spinach, chopped water chestnuts and green onions. Mix until evenly combined.
- Cover and set aside in the refrigerator to allow the flavours to develop and soup mix to rehydrate. We recommend 1-2 hours or overnight.
- To prepare the bread bowl, carefully use a knife to slice a bowl shape out of the loaf of bread. Angle the knife around the top edge of the bread and cut down towards the center ¾ of the way through around the whole loaf. Use your hands to pull out the center piece of the bread and set aside. This will create a bowl shape in the center of the bread.
- Note: If you do not want to serve the dip in a bread bowl, you can cut the entire loaf of bread into cubes for dipping and serve the dip in a serving bowl.
- Cut the removed section of bread into cubes to serve for dipping. Store the prepared bread bowl and cut up pieces of bread in a Ziploc bag or airtight container until ready to serve.
- Once the dip has been chilled pour the dip into the bread bowl and serve with the additional bread pieces and optional vegetable sticks to dip. Enjoy!
Tips for the Best Dip Bowl
- Bread - it is fun to serve the dip in a bread bowl but if you prefer you can also serve the dip in a regular serving bowl and slice the whole loaf for dipping. To ensure the bread stays fresh, do not transfer the dip into the bread bowl until just before serving. If taking the dip to a friend's house you can place the dip in the bread bowl up to 1-2 hours in advance.
- For Serving - we love to serve the dip with pieces of pumpernickel bread as well as veggie sticks so that it gives your guests options on what they want to dip with. We love a variety of veggie sticks such as carrots, celery, cucumber, bell peppers, even broccoli and cauliflower is yummy!
- Spinach - it is important to ensure the frozen chopped spinach is fully thawed and very well drained. Any excess moisture will make the dip watery and runny. If you prefer to use fresh spinach you can blanch it in boiling water until wilted and then drain it very well and chop into very small pieces.
FAQ
This dip is served cold. If you prefer a hot baked spinach dip try our famous recipe!
This dip will last for about a week in the refrigerator (note the expiry date of ingredients used). Note, as the dip sits in the fridge the spinach and water chestnuts will release water. If you are serving the dip in the bread bowl, we recommend removing leftover dip from the bowl and scraping away any pieces of bread that got wet from the dip. This way the bread will stay fresh store at room temperature in an air tight container until ready to serve leftovers.
This recipe is not freezer friendly.
The best part about this dip is that it gets better after chilling in the fridge for 1-2 hours or overnight. You can fully prepare the dip up to 1-2 days in advance. Just before serving prepare the bread bowl and vegetable sticks (optional). Transfer the dip to the bread bowl and serve!
This recipe is vegetarian.
Use a plant based sour cream and mayonnaise.
For a gluten free recipe ensure the brand of soup mix used is gluten free and use a homemade or store bought gluten free loaf of bread. Or serve the dip in a serving bowl with vegetable sticks and gluten free crackers or bread to dip.
Use a dairy free sour cream and mayonnaise and ensure the brand of vegetable soup mix used is dairy free.
More Easy Dips
Enjoy!
- Sab
Spinach Dip Pumpernickle Bread Bowl
Ingredients
- 2 cups sour cream (can be swapped for plain Greek yogurt if preferred)
- 1 cup mayonnaise
- 1 package vegetable dry soup mix
- 1 package frozen chopped spinach (thawed and squeezed dry, about 300 grams)
- 1 can water chestnuts (drained and chopped)
- 3 green onions (chopped)
- 1 large pumpernickel bread (or sourdough)
For Serving (Optional)
- 3 carrots (cut into sticks)
- 3 stalks celery (cut into sticks)
- 1 English cucumber (cut into circles)
- 1 red bell pepper (cut into strips)
Instructions
- Thaw 1 package frozen chopped spinach. Squeeze the thawed spinach well or place it in a fine mesh strainer and press with a spoon to remove as much liquid as possible.
- To a large medium sized bowl add the 2 cups sour cream, 1 cup mayonnaise, 1 package vegetable dry soup mix, thawed spinach, chopped 1 can water chestnuts and sliced 3 green onions. Mix until evenly combined.
- Cover and set aside in the refrigerator to allow the flavours to develop and soup mix to rehydrate. We recommend 1-2 hours or overnight.
- To prepare the bread bowl, carefully use a knife to slice a bowl shape out of the loaf of 1 large pumpernickel bread. Angle the knife around the top edge of the bread and cut down towards the centre ¾ of the way through around the whole loaf. Use your hands to pull out the centre piece of the bread and set aside. This will create a bowl shape in the centre of the bread.
- Note: If you do not want to serve the dip in a bread bowl, you can cut the entire loaf of bread into cubes for dipping and serve the dip in a serving bowl.
- Cut the removed section of bread into cubes to serve for dipping. Store the prepared bread bowl and cut up pieces of bread in a Ziploc bag or airtight container until ready to serve.
- Once the dip has been chilled pour the dip into the bread bowl and serve with the additional bread pieces and optional vegetable sticks (3 carrots, 3 stalks celery, 1 English cucumber, 1 red bell pepper) to dip. Enjoy!
Nutrition
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