Graveyard Spinach Dip Recipe

Graveyard Spinach Dip Recipe

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This creamy dip decorated with pumpernickel bread \tombstones\ is sure to be the hit of your Halloween party!
  • 4 People

    Servings

  • 20 Mins

    Prep Time

  • 20 Mins

    Cooking Time

  • 40 Mins

    Ready In


  • 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
  • 1 container (16 oz.) sour cream
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 package Knorr® Vegetable recipe mix
  • 1/2 cup grated Parmesan cheese
  • 1 can (8 oz.) water chestnuts, drained and chopped (optional)
  • 3 green onions, chopped (optional)
  • 1 loaf (16 oz.) party pumpernickel bread, sliced


  1. PREHEAT oven to 350°. In large bowl, combine all ingredients except bread. In shallow 1-1/2-quart casserole, spoon spinach mixture. Bake 20 minutes or until golden.

  2. MEANWHILE, cut bread slices into ''tombstone'' shapes. Arrange in single layer on cookie sheet. Bake 12 minutes or until crisp. Cool completely on wire rack. Decorate, if desired, with additional tinted Mayonnaise*.

  3. TO SERVE, arrange a few ''tombstones'' in cooked dip and serve with remaining ''tombstones'' and your favorite dippers.

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