A Classic Spinach Dip Recipe made with Knorrs Vegetable Soup Mix. Delicious served in a bread bowl as a dip for fresh vegetables and chunks of bread. This is one of those appetizers that always seems to make it’s way onto tables at every party or holiday. A classic recipe that seems to have stood the test of time…seriously though, it’s been on holiday tables as far back as I can remember. If it works, why fix it right?
If you’re looking for a classic recipe that everyone loves, this Spinach Dip is it. A tried-and-true recipe that’s perfect for parties and holidays.
Bread Bowls Make the Best Spinach Dip Bowls
You don’t have to serve this Spinach Dip in a bread bowl, but I really think it’s the best. An edible bowl? YES. Sometimes I even like to bake the dip in the bowl…the bread becomes crunchy and the dip is nice and warm. Enjoy!
How to make Spinach Dip
Ingredients
- 10 ounces frozen chopped spinach de-thawed and moisture squeezed out
- 1 1/2 cups sour cream
- 1 cup mayonnaise
- 1 package Knorr Vegetable Soup mix
- 1 8 ounce can water chestnuts, drained
- 3 green onions chopped
Directions
- Make sure the spinach is de-thawed and the moisture has been squeezed out.
- In a bowl stir together the spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions.
- Cover and refrigerate at least 2 hours, preferably overnight.
- Serve in a bread bowl (see above tips), with fresh vegetables, cracker and chunks of bread.
Notes:
- Let it rest. This dip needs at least 2 hours to rest so that the vegetable soup mix can hydrate.
- Make Ahead Tip: You can make this dip a day, or even two days, before you want to serve it (store it in an air tight container in the fridge). Just don’t put it in the bread bowl until right before you’re ready to serve.
- Serve with: bread, baguette slices, crackers and fresh vegetables like carrot sticks, celery, peppers.
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