Recipe: Spinach Dip in Pumpernickel Bread Bowl (cold, using sour cream)

SPINACH DIP

1 (10 ounces) box frozen chopped spinach
1 medium onion, finely diced
3 tablespoons grated Parmesan cheese
3 tablespoons ranch dressing, low fat or regular
1/2 cup light sour cream
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1 round loaf pumpernickel bread (for serving)

Cook spinach according to package directions; drain well and chill.

Combine all ingredients, except the bread, in a bowl; mix well. Refrigerate until chilled before serving.

Serve dip in a hollowed out pumpernickel bread. Cut the inside of the bread into cubes and use as dippers.

Makes 1 3/4 cups
From: linda/tennessee