Creamy Spinach Dip with Water Chestnuts in a Sourdough Bread Bowl Recipe

Introduction

This creamy spinach dip is a classic crowd-pleaser, perfect for parties or casual get-togethers. Loaded with tender spinach, crunchy water chestnuts, and tangy sour cream, it pairs beautifully with fresh bread or crackers.

Ingredients

• 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 green onions (chopped)
• 1 loaf round sourdough bread (optional)

Instructions

1. Step 1: 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.
2. Step 2: Drain the water chestnuts and finely chop them.
3. Step 3: In a medium bowl, combine the spinach, chopped water chestnuts, sour cream, mayonnaise, dry vegetable soup mix, and chopped green onions. Stir until well combined.
4. Step 4: Cover and refrigerate the dip for at least 2 hours or up to 24 hours to allow the flavors to meld.
5. Step 5: To make a bread bowl, cut 1 inch off the top of a loaf of sourdough bread. Use a serrated knife to hollow out the center, leaving about a 1-inch thick shell.
6. Step 6: Fill the bread bowl with the spinach dip just before serving. Cut the removed bread into 1-inch cubes for dipping.

Tips & Variations

• For a lighter version, substitute sour cream and mayonnaise with Greek yogurt and low-fat dressing.
• Add a pinch of garlic powder or freshly ground black pepper for extra flavor depth.
• Try mixing in shredded cheddar or Parmesan cheese for a cheesy twist.
• If you prefer a smoother dip, pulse the mixture briefly in a food processor before chilling.
• Serve with fresh vegetables or crackers as alternative dippers.

Storage

Store the spinach dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. Leftover dip can be served chilled or at room temperature. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can. Use about 1 1/2 pounds of fresh spinach, wilt it in a pan, then drain and squeeze out excess moisture before mixing.

How long should I refrigerate the dip before serving?

Refrigerate for at least 2 hours to let the flavors meld well. For best results, chilling overnight is ideal.

Creamy Spinach Dip with Water Chestnuts in a Sourdough Bread Bowl Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

This creamy and flavorful spinach dip is a classic appetizer that’s perfect for parties and gatherings. Made with thawed chopped spinach, crunchy water chestnuts, and a mix of sour cream and mayonnaise for richness, it’s enhanced with dry vegetable soup mix and fresh green onions for a tasty punch. Serve it chilled in a bread bowl with bread cubes or with your favorite crackers and veggies for dipping.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes
• Yield: About 8 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Dip

• 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 green onions (chopped)

Bread Bowl (optional)

• 1 loaf round sourdough bread

Instructions

1. Prepare Spinach: Thaw frozen chopped spinach completely. Once thawed, squeeze it thoroughly or place it in a fine mesh strainer and press with a spoon to remove excess liquid. This step ensures your dip isn’t watery.
2. Chop Water Chestnuts: Drain the canned water chestnuts well and finely chop them to add a crunchy texture to the dip.
3. Mix Ingredients: In a medium bowl, combine the squeezed spinach, chopped water chestnuts, sour cream, mayonnaise, dry vegetable soup mix, and chopped green onions. Stir everything together until well blended.
4. Chill the Dip: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or up to 24 hours. This resting time allows the flavors to meld beautifully and the soup mix to soften.
5. Prepare Bread Bowl (Optional): Just before serving, cut about 1 inch off the top of the round sourdough loaf. Using a serrated knife, hollow out the center of the bread, leaving about a 1-inch thick shell all around to form a bread bowl.
6. Serve: Fill the bread bowl with the prepared spinach dip. Cut the hollowed-out bread you removed and the top of the loaf into 1-inch cubes to use for dipping alongside the dip.

Notes

• For a lighter version, substitute sour cream with Greek yogurt and use low-fat mayonnaise.
• The dry vegetable soup mix contains salt; adjust additional seasoning accordingly.
• You can use fresh spinach instead of frozen: sauté about 1 pound fresh spinach, drain well, and chop before using.
• Refrigerate leftovers in an airtight container for up to 3 days.
• This dip pairs well with crackers, pita chips, or fresh vegetable sticks if you prefer not to use bread.

Keywords: Spinach Dip, Party Dip, Appetizer, Sourdough Bread Bowl, Vegetable Dip