Mix together day before serving. Let stand covered in the fridge.
For bowl: use a 1 pound loaf of unsliced pumpernickel bread in a round shape. Slice off the top and hollow out the loaf tearing the inside into bite size pieces. Place in a plastic bag till ready to use. ( keeps the bread from drying out) Fill the hollowed out loaf with the dip. Serve on a round platter, surrounded by the bread cubes. When the dip is done the bowl can be ripped up and eaten too.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (38g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 50 (76%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 12.6mg||4 %|
|Sodium 140.2mg||5 %|
|Potassium 31.5mg||1 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.2g|
|Protein 0.7g||1 %|
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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.
Calories per serving: 66
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