I’ve eaten a lot of dips over the years, but I have to say, I think this Spinach Dip is my absolute favourite. Maybe it’s because it isn’t rich and heavy, like some other dips. Maybe it’s because of the great flavours and the nice crunch of the water chestnuts. Maybe it’s because I can convince myself it’s really good for me because of all that spinach :)
Serve this tasty dip in a bread bowl or just in a bowl with sliced bread around it. This is a perfect dip to take to a party. It travels well, doesn’t require any heating and is always a crowd-pleaser.
Tip: Use this dip to fill hollowed-out cherry tomatoes for another nice appetizer!
Knorr™ Spinach Dip
Summary: This is a classic dip and popular for entertaining. It’s easy to mix up and serve, when you use bread as a bowl and a dipper
- 2 cups regular or low-fat sour cream
- 1 cup regular or low-fat mayonnaise (Hellman’s is nice in this, but any kind is fine)
- 1 package Knorr™ vegetable soup mix
- 1 package (300 g.) frozen spinach
- 1 can (227 g.) water chestnuts, drained and chopped
- (optional) 3 green onions, chopped
- 2 loaves of round sourdough bread or pumpernickel bread or 1 of each
- Thaw the frozen spinach fully and drain well, wringing out by squeezing any additional water.
- Chop the spinach and then mix it with the sour cream, mayonnaise, water chestnuts, (green onions, if using) and soup mix. Refrigerate for at least an hour, preferably 2 hours or more.
- When ready to serve, hollow out one of the loaves of bread with a knife, cutting the bread you remove into 2 inch chunks for dipping. Cut up the second loaf into similar sized cubes to use for dipping. (Or just place in a pretty bowl with sliced bread placed around it on a plate).
- Place the hollowed out loaf of bread on a serving plate and fill the hollow with the chilled dip. Arrange the cubes of bread around the loaf and use them to dip.
Number of servings (yield): 8