Creamy Spinach Dip with Water Chestnuts in a Sourdough Bread Bowl Recipe
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.
- 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
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
- 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.
- Chop Water Chestnuts: Drain the canned water chestnuts well and finely chop them to add a crunchy texture to the dip.
- 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.
- 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.
- 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.
- 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
