Last updated on April 17th, 2024 at 03:56 pm
Homemade spinach dip to serve with sourdough or pumpernickle bread.
PREP TIME 10 minutes // ADDITIONAL TIME 2 hours // TOTAL TIME 2 hours 10 minutes
INGREDIENTS
- 1 10oz package frozen spinach, chopped
- 1 cup mayonnaise (low fat is ok, which is what I use)
- 1 cup sour cream (again low fat is ok and what I use)
- 1 can water chestnuts, drained and finely chopped
- garlic powder to taste
- 1 package powdered vegetable soup mix
- (I use Knorr’s Vegetable Soup Mix)
- 1 loaf round sourdough or pumpernickle bread
Preparation:
Cook the spinach over medium high heat for 3 to 4 minutes (or use the microwave if you wish).
Cool the spinach and press out all the water.
Mix the first 6 ingredients and let stand in refrigerator for 1- 1/2 to 2 hours until chilled.
Scoop out the center of the bread to form a bowl, but don’t throw the scooped out bread away! Put the Spinach Dip inside the scooped out part of the loaf and serve.
NOTES:
Tear the bread that was scooped out of the loaf into bite-sized pieces, and serve on a plate or place around the loaf, to use for the dip!
This dip is great with all types of vegetables such as baby carrots, mushrooms, celery or strips of green or red sweet pepper.
