Menu Enter a recipe name, ingredient, keyword...

Classic Spinach Dip

By

Served in a hollowed-out pumpernickel round loaf, this makes an attractive appetizers.

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 PKG (43g) KNORR VEGETABLE SOUP MIX
  • 2 CUPS SOUR CREAM
  • 1 CUP MAYONNAISE
  • 1 PKG (300g) FROZEN CHOPPED SPINACH (THAWED & SQUEEZED)
  • 1 10 OZ CAN WATER CHESTNUTS (DRAINED & CHOPPED)
  • 3 CHOPPED GREEN ONIONS
  • 1 LOAF ROUND PUMPERNICKEL BREAD

Details

Servings 12

Preparation

Step 1

IN A BOWL, BLEND ALL INGREDIENTS EXCEPT BREAD; MIX WELL. COVER AND REFRIGERATE 2 HOURS TO BLEND FLAVOURS. STIR BEFORE SERVING.

TO SERVE, SLICE OF TOP ½ INCH OF BREAD. TEAR OR CUT INTO DIPPING SIZE CUBES. SCOOP OUT CENTRE OF BREAD TO MAKE A BOWL.
TEAR OR CUT INTO DIPPING SIZE CUBES AS WELL. PLACE BREAD BOWL ON PLATE AND BREAD PIECES AROUND THE BOW. FILL WITH DIP AND SERVE.

You'll also love

Review this recipe

Casey's Spinach Dip Ruth's Chris Crescent City Creamed Spinach