Spinach Dip in Pumpernickel
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INGREDIENTS
- 1 loaf pumpernickel ; Round
- 2 c Sour cream
- 1 8-oz cn water chestnuts ; chopped
- 1 sm Onion ; chopped
- 1 c Mayonnaise
- 1 10-oz pk frozen ; chopped
INSTRUCTIONS
In a bowl, mix all ingredients except bread. Chill 6 hours before serving. May be refrigerated for 1 week. Spoon into hollowed pumpernickel round loaf. Reserve remaining bread and cut into squares for dipping. Yield: 5 cups From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (192g) | ||
| Recipe Makes: 6 | ||
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| Calories: 443 | ||
| Calories from Fat: 338 (76%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 37.6g | 50 % | |
| Saturated Fat 10.5g | 52 % | |
| Monounsaturated Fat 10g | ||
| Polyunsanturated Fat 14.6g | ||
| Cholesterol 50.3mg | 15 % | |
| Sodium 607.1mg | 21 % | |
| Potassium 159mg | 4 % | |
| Total Carbohydrate 26.7g | 8 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 25.5g | ||
| Protein 2.4g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 443
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