Spinach Dip in Pumpernickel

Ingredients and Weight:

1. Pumpernickel Bread: 1 loaf (about 300g)
2. Fresh Spinach: 250g
3. Cream Cheese: 200g
4. Sour Cream: 150g
5. Grated Parmesan Cheese: 50g
6. Salt: 1 teaspoon
7. Black Pepper: 1/2 teaspoon (ground)
8. Red Onion: 1/2 (about 100g)

Preparation Time:

• Preparation: 20 minutes
• Cooking: 30 minutes
• Total: 50 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 375°F.
2. Slice the pumpernickel bread into cubes and arrange on a baking sheet.
3. Bake for 10-15 minutes or until crispy and golden brown.
4. Meanwhile, wash and dry the spinach, then cook until tender in boiling water. Let cool, then squeeze out excess water and chop fine.
5. In a mixing bowl, combine cream cheese, sour cream, parmesan cheese, salt, and pepper. Mix well.
6. Add the cooked spinach and chopped red onion to the cheese mixture and stir to combine.
7. Serve the dip with the pumpernickel bread cubes.

Nutritional Information:

• Calories: Approximately 450 per serving (assuming equal distribution among 8 people)
• Fat: 30g
• Carbohydrates: 35g
• Protein: 12g

Dish Characteristics:

• Unique combination of flavors with the rich taste of pumpernickel bread and creamy spinach dip.
• A perfect blend of sweet and salty, with a touch of tang from the sour cream and parmesan cheese.
• Great as a starter or side dish for any gathering.

User Comments:

1. "This dip was amazing! The pumpernickel bread added a unique twist to the traditional spinach dip."
2. "I loved the combination of flavors. The red onion gave it a nice crunch and added depth to the dish."
3. "Great for a party dish. Everyone loved it and wanted the recipe."

Special Precautions and Tips:

• Be sure to use fresh ingredients for best results.
• Adjust the seasoning according to taste preference.
• For a healthier option, you can reduce the amount of cream cheese or use a lower-fat alternative.