Spinach Stuffed Pumpernickel
|Frozen chopped spinach||10 1⁄2 Ounce (1 Package)|
|Cream cheese||8 Ounce (1 Package)|
|Sour cream||1 Cup (16 tbs)|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Minced fresh dill||1 Teaspoon|
|Pumpernickel loaf/Crusty white bread||1 (Round)|
Place frozen spinach on microproof plate.
Cook on HIGH 5 minutes.
Let stand 5 minutes.
Drain and squeeze dry.
Place cream cheese in micro-proof bowl.
Heat on HIGH 1 minute or until softened.
Blend in spinach, sour cream, parsley, onions, mayonnaise, lemon juice, dill, salt and pepper.
Cut centre out of loaf of bread, leaving a 1" (2.5 cm) shell.
Cut leftover bread into 1" (2.5 cm) cubes.
Fill bread shell with spinach mixture.
Sprinkle with paprika.
Heat on microproof serving plate 2-3 minutes till just warm.
Arrange bread cubes around filled loaf to use for dipping.
Plan to demolish even the shell.