Spinach Dip Recipe
This classic spinach dip recipe is creamy, savory, and packed with crunchy water chestnuts.
Foto: Spend With PenniesIngredients
- 10 ounces frozen chopped spinach (1 package, thawed )
- 8 ounces water chestnuts (canned, drained)
- 2 cups sour cream (or Greek yogurt)
- 1 cup mayonnaise (or dressing, low fat or regular)
- 1 package dry vegetable soup mix (1.4 ounces)
- 3 g reen onions (chopped)
- 1 loaf round sourdough bread (optional )
Steps
Thaw frozen chopped spinach. Squeeze the thawed spinach or place it in a fine mesh strainer and press with a spoon to remove as much liquid as possible.
Drain the water chestnuts and finely chop.
In a medium bowl, combine spinach, water chestnuts, sour cream, mayonnaise, dry vegetable soup mix, and green onions. Stir until well combined.
Cover and refrigerate for at least 2 hours or up to 24 hours before serving.
To make a bread bowl, cut 1-inch off the top of a loaf of sourdough bread and use a serrated knife to remove the center, leaving a 1-inch thick bread bowl.
Fill the bread bowl with the spinach dip just before serving. Cut both the top and center of the bread into 1-inch cubes for dipping.
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