Retro Spinach Dip and Pumpernickel Spears

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    Retro Spinach Dip and Pumpernickel Spears
    • Cook Time
    • Prep Time
    • 8Servings

    Ingredients

    • 2 cups pumpernickel bread cubes
    • 1 tablespoon extra-virgin olive oil
    • 1 10 ounce package frozen spinach, thawed and squeezed dry
    • 3 scallions, chopped
    • 1 cup mayonnaise
    • 1 cup sour cream
    • Salt and pepper
    • 6 heads endive, leaves separated

    Preparation

    Using a food processor, grind the bread into coarse crumbs. In a small nonstick skillet, toast the crumbs with the olive oil over medium-low heat, stirring often, for about 5 minutes. Let cool.

    In the food processor, pulse the spinach, scallions, mayonnaise and sour cream until almost smooth; season with salt and pepper.

    To serve, spoon the spinach mixture onto the endive spears and top with the toasted breadcrumbs.