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Creamy Spinach Dip in Pumpernickel Loaf: National Spinach Month

National Spinach Month has finally arrived, and spinach is such a versatile vegetable for many different kinds of recipes.

spinachBelow, you’ll find out how to make spinach dip in pumpernickel bread. Easy to make, and a real treat to eat.

Spinach is delicious added to salad greens, even the attached pink roots add a crunch.

Always be sure to wash thoroughly, as spinach tends to be quite sandy/dirty. They come from the ground, remember!

* Tip: Some spinach tends to run a bit tart. Add a bit of sugar to help it out.

There are many spinach recipes from dips to salads, to cooked versions like casseroles, soups, pizza and more.

How to Make Spinach Dip in Pumpernickel Loaf:

The recipe I have chosen to share is for a spinach dip. I love making this any time of year, especially near Easter time or for wedding or baby Shower celebrations.

This spinach dip is gorgeously served inside of a hollowed loaf of Pumpernickel bread, making a perfect bowl. Reserving the bread for dipping chunks.

You will use your food processor to mix the dip for easy of mixing.

Type: Dip Recipe

Serve With: fresh Pumpernickel  bread
Prep Time: 10 min
Yield: Approximately 8 servings

How to Make Creamy Spinach Dip:

And first, the dip!



  1. Thaw & squeeze spinach “dry”.
  2. Mix together thoroughly, spinach, scallions & garlic.
  3. Add yogurt, sour cream, mayonnaise, and incorporate fully until smooth.
  4. Mix in Parmesan cheese, cayenne pepper, salt & pepper.
  5. Remove from food processor and reserve in a bowl with a sprinkle of parsley on top. Keep cool.

How to Prepare a Pumpernickel Bread Bowl:

It’s simple & fun to use a bread bowl for salad, dip or thick soups, even. Try it and spruce up your weekly dinner humdrum.


  • 1 large round loaf of Pumpernickel bread – unsliced


  1. With a bread knife, slice the top, approximately 1 inch, of bread off the loaf.
  2. Using a serrated knife, cut out the inside of the loaf, leaving around 1 inch of crust at the bottom & sides.
  3. Tear or cut all removed soft bread into dipping sized chunks and reserve.
  4. Fill with dip, soup or salad. * Tip: Be creative!


  1. Fill the prepared loaf shell with spinach dip just prior to serving.
  2. Pile chunks of bread around the dip-filled loaf, along with freshly cut, raw vegetables, like broccoli, cauliflower, celery, carrots, cherry tomatoes, zucchini, mushrooms, etc.
  3. Sprinkle with extra parsley for color, if desired.

This looks & tastes great too. Every seems to love dipping the fresh veggies and pumpernickel chunks into this creamy spinach dip.

National Spinach Month brought you a splendid new surprise, didn’t it?

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:


I hope you enjoy this Spinach Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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