Pumpernickel Dip Recipes

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.

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.

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.

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

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!

Steps:

• Combine the sour cream, mayonnaise and salad dressing and mix well.
• Squeeze the spinach to remove water.
• Add to the mixture and mix well.
• Add optional ingredient(s)
• Hollow out the bread and fill with the sour cream mixture.
• Cube the bread that was removed from the loaves.
• Arrange assorted cut up veggies and bread cubes around loaves.