Ingredients and Weight: - 1 cup pumpernickel bread crumbs - 1/2 cup chopped onion - 1/4 cup butter - 10 ounces frozen spinach, thawed and squeezed - 1 cup sour cream - 1/2 cup mayonnaise - 1/4 cup grated Parmesan cheese - 1 teaspoon lemon juice - Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). 2. Toast pumpernickel bread crumbs on a baking sheet for 5 minutes or until golden brown. 3. Melt butter in a skillet over medium heat. Add onion and cook until softened. 4. Combine spinach, sour cream, mayonnaise, Parmesan cheese, lemon juice, salt, and pepper in a medium bowl. 5. Stir in toasted bread crumbs and onion. 6. Pour the dip into a small baking dish. 7. Bake for 10 minutes or until heated through.
Nutritional Information (per serving): - Calories: 220 - Fat: 14 grams - Protein: 10 grams - Carbohydrates: 18 grams
Dish Characteristics: - Rich and creamy - Nutty and earthy flavor from the pumpernickel - Perfect appetizer for parties or gatherings
User Comments: - "This dip is amazing! It's so creamy and flavorful." - "I love the crunch from the pumpernickel bread crumbs." - "It's a perfect dip for my veggie platters."
Special Precautions and Tips: - If you don't have pumpernickel bread crumbs, you can substitute bread crumbs made from any type of bread. - For a cheesier dip, add an additional 1/4 cup of grated Parmesan cheese. - If you're using fresh spinach, wilt it first by cooking it in a pan with a little water until softened.