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Spinach Stuffed Pumpernickel

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Ingredients
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Paprika To Taste
  Pumpernickel loaf/Crusty white bread 1 (Round)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
4

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4.182145
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 544 Calories from Fat 470

% Daily Value*

Total Fat 53 g81.5%

Saturated Fat 19.6 g98.1%

Trans Fat 0 g

Cholesterol 111.9 mg37.3%

Sodium 705.6 mg29.4%

Total Carbohydrates 12 g4.1%

Dietary Fiber 3.2 g12.6%

Sugars 4.8 g

Protein 8 g15.8%

Vitamin A 190.5% Vitamin C 67.1%

Calcium 22% Iron 18.6%

*Based on a 2000 Calorie diet

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Spinach Stuffed Pumpernickel Recipe