Spinach Dip with Water Chestnuts and Green Onions in a Sourdough Bread Bowl Recipe
Introduction
Spinach dip is a classic appetizer that’s creamy, flavorful, and perfect for any gathering. Made with fresh and crunchy ingredients, it pairs wonderfully with 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
- Step 1: Thaw the frozen chopped spinach. Squeeze the thawed spinach or place it in a fine mesh strainer and press gently with a spoon to remove as much liquid as possible.
- Step 2: Drain the water chestnuts and finely chop them.
- 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 the mixture is well combined.
- Step 4: Cover the bowl and refrigerate for at least 2 hours or up to 24 hours to allow the flavors to meld.
- Step 5: To serve in a bread bowl, cut 1 inch off the top of the sourdough loaf. Use a serrated knife to hollow out the center, leaving about a 1-inch-thick bread shell.
- Step 6: Fill the bread bowl with the spinach dip just before serving. Cut the removed bread top and hollowed center into 1-inch cubes for dipping.
Tips & Variations
- For a lighter version, use Greek yogurt instead of sour cream and a low-fat mayonnaise or dressing.
- Add a dash of garlic powder or a sprinkle of shredded cheese for extra flavor.
- Serve with fresh vegetables like carrot sticks or cucumber slices as an alternative to bread.
Storage
Store any leftover spinach dip in an airtight container in the refrigerator for up to 3 days. Stir before serving again. This dip can be served cold or at room temperature; avoid reheating as it may separate.
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 pound of fresh spinach, wash and cook it until wilted, then squeeze out excess liquid before using it in the recipe.
How long can I prepare the dip ahead of time?
The dip tastes best after chilling for at least 2 hours, but you can prepare it up to 24 hours in advance. Just keep it covered in the refrigerator until ready to serve.
PrintSpinach Dip with Water Chestnuts and Green Onions in a Sourdough Bread Bowl Recipe
A classic, creamy spinach dip made with thawed frozen spinach, crunchy water chestnuts, sour cream, and mayonnaise, enhanced with dry vegetable soup mix and fresh green onions. Perfectly chilled and served in a sourdough bread bowl for a delightful appetizer or party snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (including chilling time)
- Yield: Approximately 8 to 10 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main 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)
Optional
- 1 loaf round sourdough bread (optional, for bread bowl)
Instructions
- Prepare the Spinach: Thaw the frozen chopped spinach completely. Once thawed, squeeze the spinach using your hands or press it in a fine mesh strainer with a spoon to remove as much moisture as possible to prevent a watery dip.
- Chop Water Chestnuts: Drain the canned water chestnuts well and finely chop them to provide a crunchy texture throughout the dip.
- Mix Ingredients: In a medium-sized bowl, combine the drained spinach, chopped water chestnuts, sour cream, mayonnaise, dry vegetable soup mix, and chopped green onions. Stir thoroughly until all ingredients are evenly mixed.
- Chill the Dip: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours to allow the flavors to meld. For best results, chill up to 24 hours before serving.
- Prepare the Bread Bowl (Optional): To serve in a bread bowl, slice about 1 inch off the top of a round loaf of sourdough bread. Using a serrated knife, hollow out the center of the bread, leaving about a 1-inch thick shell to hold the dip.
- Serve: Fill the hollowed bread bowl with the chilled spinach dip just before serving. Cut the removed bread pieces into 1-inch cubes to use as dippers alongside the dip.
Notes
- Pressing excess moisture out of the spinach is crucial to avoid a watery dip.
- Substitute sour cream with Greek yogurt for a healthier alternative with a similar creamy texture.
- The dry vegetable soup mix brings flavor and seasoning; avoid adding extra salt until tasting the dip.
- Chilling the dip overnight greatly enhances the flavor.
- Alternative dippers include crackers, pita chips, or vegetable sticks if you prefer not to serve with bread.
Keywords: spinach dip, creamy spinach dip, party dip, appetizer, sourdough bread bowl, vegetable soup mix, water chestnuts, no-cook dip
