Mix the cream cheese with sour cream.
Add the dry vegetable soup.
Cook spinach; squeeze all water out.
Add dry spinach to cream cheese mix.
Cut round top from pumpernickel bread; take all bread out, leaving a shell.
Fill shell with mixture.
Place on large tray surrounded by bread pieces.
Refrigerate until serving.
Mix soup mix, sour cream and thawed spinach together thoroughly.
Take pumpernickel bread and cut out center to make bread look like a large bowl.
Follow directions for the bread mix- only add the garlic to the water so the oil doesn't touch the yeast.
Add rosemary and cook according to directions.
aking the bread:
Mix
ork in this recipe.
Toast the sturdiest pumpernickel bread that you can
Combine ingredients.
Add garlic salt to taste.
Serve dip in a hollowed out round rye or pumpernickel bread with chunks of bread for dipping.
Mix all ingredients except bread until well blended.
Cut
it
in refrigerator
for
at
least 3
Cut a circle opening in top of bread.
Scoop out inside of bread and fill with dip. Use bread pieces for dip.
Mix together and bake for 1/2 hour at 350\u00b0.
Let set for 5 minutes, then put in center of round loaf of pumpernickel bread (which you have cut the center out of).
Serve.
Mix all ingredients together.
Refrigerate overnight.
Use for dip for pumpernickel bread or vegetables.
Blend all ingredients, except bread.
Cut a hole in the top of the loaf of bread; hollow out the loaf, saving bread chunks to dip in the finished dip.
Chill dip prior to serving.
Place dip inside of bread loaf and surround the loaf with bread chunks for dipping.
Cook and drain spinach.
Chop water chestnuts.
Mix all ingredients (except bread) together.
Scoop out bread.
Cut into small pieces (for dipping).
Put dip into bread shell.
Arrange pieces of bread around plate.
Slice bread into serving-size slices, but do not cut all the way through the bottom of crust; set aside. Mix remaining ingredients together; spoon mixture between slices of bread. Wrap loaf in aluminum foil; sprinkle with a few drops of water and seal tightly. Bake at 350\u00b0F for 30 minutes, or until cheese is melted.
Slice the loaf of bread in half lengthwise. Hollow out the bread using your fingers to pull out the soft insides. You can keep the scrap bread to thicken soups or to use in a breakfast strata.
Combine the dressing with the minced garlic. Drizzle over the inside of the bread.
Layer remaining ingredients and add the top.
Toast in a Panini Press or on a grill pan with a heavy foil covered brick or other object. Cook just long enough for outside to become crisp and cheese to melt.
Enjoy!
Preheat oven to 350\u00b0. Dice artichoke bottoms. Combine ingredients in bowl, keeping 1/4 cup Parmesan cheese for topping. Place mixture into oven-safe glass dish and top with remaining Parmesan cheese. Bake for 30 minutes. Remove from oven and serve on pumpernickel bread.
Mix all together.
Chill at least 4 hours or longer.
Buy 2 loaves of whole round pumpernickel bread.
(I usually order it from the Tom Thumb bakery.)
Hollow out one loaf and tear remaining bread into bite size pieces.
Pour dip into center of hollowed out bread.
Enjoy!
Cut off top of pumpernickel bread.
Pull out pieces of bread until only the shell is remaining.
Leave pieces out a few hours until they get crusty.
Combine cheeses, beer and garlic.
Blend with mixer.
Fill shell with mixture and surround with bread pieces.
Squeeze all water from spinach.
Mix all ingredients together and serve in hollowed out round loaf of pumpernickel bread.
Serve with cubed bread from the center of loaf.
May also use rye bread.
Fill hollowed pumpernickel bread (cut into cubes) with sour cream, Miracle Whip, soup mix and dried beef (mixed together). Place on platter with cubed bread, chips, etc., around outside.