Spinach dip in pumpernickel is a good bread bowl dip recipe from the AllRecipes website. Toasted cubes pair with the hot mixture. After finishing the cubes, eat the bowl, which is saturated with the dip.
While preheating the oven to 350 degrees, cut the top off an 8-ounce pumpernickel loaf and remove most of the bread, leaving a shell. Cut a second loaf and the top and insides of the first loaf into bite-sized cubes, and reserve. Once the oven is at the correct temperature, dry the bowl on a baking sheet for 10 to 15 minutes to prevent leakage.
Grate 1 tablespoon of onion and 1 cup of Parmesan. Squeeze 1 teaspoon of lemon juice. Thaw, drain and chop a 10-ounce package of frozen spinach. Drain and chop an 8-ounce can of water chestnuts. Drain a 2-ounce bottle of chopped pimentos.
In a large bowl, combine the freshly-prepared ingredients with 1 cup low-fat creamed cottage cheese, 3/4 cup fat-free mayonnaise, 1/2 cup non-fat sour cream, 1/4 teaspoon garlic powder and a 0.4-ounce packet of dried vegetable soup mix. Add the mixture into the bread bowl, and grate 3 tablespoons Parmesan as a topping. Return the bread to the oven for 20 minutes or until the dip is bubbling and browned. Heat the bread cubes until just toasted and place around the bread bowl for dipping.