For whatever reason, every party I ever went to in the 1980s included at least one version of this dip, served in a bread bowl. I’m not sure why we stopped making it, because it’s iconic comfort food, tasty and with a healthy kick to it from the spinach. Therefore, I shall share it with you, dear readers. Because it’s yummy.
Ingredients:
- 10 oz frozen chopped spinach (cooked, cooled and squeezed dry)
- 16 oz sour cream
- 1 cup mayonnaise
- 1 package Knorr ® Vegetable recipe mix
- 8 oz water chestnuts, drained and chopped (optional)
- 3 green onions, chopped (optional)
Combine all ingredients in a bowl and mix. Chill the spinach dip for about 2 hours.
In a good size round of bread with a chewy crust (in other words, one that won’t fall apart being used as a bowl), cut a circle out of the top. Using a knife or your fingers, pull out bits of bread to make the round into a bowl. Add the chilled spinach dip to your bread bowl.
Serve this classic spinach dip with the bread that you pulled out of your bread bowl, and a stack of fresh vegetables as well. Make a double batch, because you will need to refill the bowl before the night is over.
Notes:
You can make this vegetarian or vegan! Replace the sour cream with 16 oz of cashew yogurt. Replace the mayo with Nayonaise or another vegan mayo. That’s all you need to do! Another alternative is to use a cashew cream cheese in place of the mayo, for a thicker dip. Be prepared to thin it out with a bit of oat milk if it’s too thick.
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