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Add a photoServings: 12
Ingredients
- 1 (10 ounce) pkg. frzn minced spinach, thawed and liquid removed
- 1/2 c. minced scallions
- 1/2 c. chopped fresh parsley
- 2 c. mayonnaise
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 round loaf unsliced pumpernickel or possibly dark rye bread
- Assorted fresh vegetables cut for dipping
Directions
- Mix all ingredients for dip till well blended. Refrigerate. Cut a 3/4 inch slice off the top of the bread. Using a knife, carefully remove most of soft inside of loaf leaving a 3/4 inch shell. Fill loaf with dip. Cut scooped out bread and top slice into bite-sized pcs. Serve loaf on tray surrounded by vegetables and bread chunks for dipping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 12 servings | |
| Calories 330 | |
| Calories from Fat 278 | 84% |
| Total Fat 31.49g | 39% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 442mg | 18% |
| Potassium 286mg | 8% |
| Total Carbs 11.69g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 0.3g | 0% |
| Protein 3.2g | 5% |
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