DILLY DILLY BREAD DIP
I have been making this Dill dip recipe for years.I have tweaked it. I once used the bread bowl,but I always ran out of bread to dip.This is expected to be at my family Christmas party every year.I love dill paired with marbled rye and Pumpernickel bread. Enjoy!!
Provided by Nor Mac
Categories Other Appetizers
Time 5m
Number Of Ingredients 9
Steps:
- 1. Cut up and cube breads and put in large ziploc style bags to keep fresh before serving.
- 2. mix all ingredients together in a bowl and refrigerate over night,or at least 6 hours. You want the flavors to meld together.
- 3. Place bowl in center of platter. Place cubed bread around bowl on platter.
- 4. If you want to use a bread bowl. Cut opening in top of bread, to the size of the dip bowl you are using. Place dip bowl inside the bread. This way if you need more bread for the dip. You can cut it up as the party goes along. Also the dip won't saturate in to the bread bowl.
PUMPERNICKEL SPINACH DIP
This is an incredibly easy dip to make with a delicious combination of flavor so next time you'll know exactly what to serve as "party food"!
Provided by Francine Lizotte
Categories Other Appetizers
Time 12m
Number Of Ingredients 9
Steps:
- 1. In a small bowl combine all the ingredients except bread. Transfer to the refrigerator and chill for at least 2 hours.
- 2. 15 minutes before serving, cut a circle in the top of the bread and hollow the bread; keep bread pieces on the side.
- 3. Transfer to the oven and broil for 2 minutes on high. Transfer to a serving dish and spoon in the spinach mixture. Cut bread pieces into 2-inch cubes and arrange them around the dish (can always add carrots, celery, cherry tomatoes); serve immediately.
- 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=_UPbdM2v22U
HOT REUBEN DIP IN A PUMPERNICKEL BREAD BOWL
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
- Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayonnaise mixture; stir with a rubber spatula until combined. Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread. Fill the loaf with the dip; transfer to a baking sheet.
- Slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt. Bake the bread bowl until the cheese melts and the top is golden brown, about 30 minutes, adding the sliced bread to the oven during the last 10 minutes. Serve with the toasted bread and crackers and/or crudites.
PUMPERNICKEL SPINACH DIP II
This good looking bread bowl appetizer is always popular at parties. A hollowed loaf of pumpernickel is filled with a simple spinach dip.
Provided by Cassi
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, blend dry vegetable soup mix, sour cream and spinach.
- Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread.
- Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 10.6 g, Cholesterol 8.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 163.5 mg, Sugar 0.3 g
PUMPERNICKEL DILL DIP
Make and share this Pumpernickel Dill Dip recipe from Food.com.
Provided by drbjunior
Categories < 15 Mins
Time 15m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Cut the Beef into 1/2 inch squares.
- Mix the Sour Cream, Mayo, Dill, Onion and Beef together in a bowl, best if done a day ahead of time to let the flavors blend.
- Take one of the Pumpernickel Loafs and cut the top off, like you would if you were carving a pumpkin, and dig the inside of the bread loaf out to create a bowl that the dip will be placed into.
- Cut the bread you dug out along with the second loaf into 1 inch x 1 inch cubes, to use for dipping.
- Serve the bread bowl with the cut up bread squares around the loaf bowl.
- Enjoy!
Nutrition Facts : Calories 237.4, Fat 14.2, SaturatedFat 6.3, Cholesterol 23.7, Sodium 327.1, Carbohydrate 22.6, Fiber 3, Sugar 1.2, Protein 5.4
PUMPERNICKEL DIP
Make and share this Pumpernickel Dip recipe from Food.com.
Provided by Ranikabani
Categories < 15 Mins
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Drain and squeeze out the water from the spinach.
- Mix all ingredients (except for the loaf!) in a dish.
- Cut out the centre of the loaf and chop up the bread into cubes.
- Put dip into hollowed out loaf.
- Place chopped bread cubes around it.
SPINACH DIP IN PUMPERNICKEL
Very good! Not your ordinary spinach dip. This one is served hot with toasted bread cubes.
Provided by Julie
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 50m
Yield 20
Number Of Ingredients 13
Steps:
- 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 108.8 calories, Carbohydrate 16.6 g, Cholesterol 6.1 mg, Fat 2.2 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 1 g, Sodium 331.3 mg, Sugar 2.5 g
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