Ingredients:
12 Ounces Of Thawed Chopped Spinach
1 Medium Sized Diced Vidalia Sweet Onion
1/4 Cup Of Diced Green Bell Pepper
16 Ounces Of Fresh Sour Cream
2 Cups Of Grated Reduced Fat Medium Cheddar Cheese
1 Packet Of Telma Vegetable Soup And Dip Mix
1 Pound Loaf Of Round Pumpernickel Bread
2 Teaspoons Of McCormick Garlic Salt
1/8 Cup Of Stonewall Kitchen Red Pepper Jelly
1 Teaspoon Of Ground Black Pepper
1 Tablespoon Of Colavita Extra Virgin Olive Oil
1 Tablespoon Of Fresh Lemon Juice
Information:
Serving Size 6
249 Calories Per Serving
11 Grams Of Fat
Cooking Directions:
This spinach dip recipe is my all time favorite, and most of my party guests who have tried it would agree with me. To start the recipe, please take out a medium size mixing bowl, and a mixing spoon. In the bowl add in the vegetable soup mix, sour cream, and spinach. Next take your mixing spoon and mix those ingredients up very thoroughly, or until you have a creamy smooth dip mixture. Next add in the diced onion, diced bell pepper, cheddar cheese, garlic salt, pepper jelly, black pepper, extra virgin olive oil, and lemon juice. Again really mix up the ingredients, and get all those wonderful tasty seasonings spread out well in the dip, you want an even dip mixture. Once done there, spoon your spinach dip into a Tupperware container, seal it off with a lid, then place in the refrigertor to chill over night. Your total chilling time should be anywhere from six to eight hours. Next take your pumpernickel bread loaf, and cut the top of it off, and then follow that by hollowing out the inside, but do leave thick sides and a thick bottom so the dip will not leak through. Spoon in your chilled spinach dip, and level off the top. Use the excess bread pieces for dipping, or serve with a bag of Doritos Cooler Ranch Tortilla Chips. I served this at a banquet, along with a bottle of Lengs & Cooter Sparkling Red Wine. We hope you enjoy this recipe as much as we have.
