The Galley
Sensational Spinach Dip
Cyndi Mills - Owner | Publisher CMF MagazineThis dip is always a crowd-pleaser. My mother-in-law passed on this recipe to me when my husband and I were first together – as it was a favourite of his!
Aside from the time too chill, this recipe is also a quick and easy to make. If I am in a rush I forgo the chill time. Along with bread, you can also serve cut up veggies with it.
Sensational Spinach Dip
This dip is always a crowd-pleaser. My mother-in-law gave me this recipe when my husband and were first together – as it was a favourite of his!
Aside from the time too chill, this recipe is also a quick and easy to make. If I am in a rush I forgo the chill time. Along with bread, you can also serve cut up veggies with it.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 people 1x
Ingredients
Scale
- 1 ¼ cup mayonnaise
- 1 ¼ sour cream
- 1 pkg Swiss Knorr Vegetable Mix (without noodles)
- 1 pkg. frozen chopped spinach thawed and drained. Squeeze the water out.
- ½ cup diced red onion
- 1 loaf of sourdough bread
- 1 loaf of rye bread
Instructions
- Mix the first five ingredients by hand or with a mixer.
- Chill dip for a few hours.
- Hollow out sourdough loaf so you are left with a “bread bowl.” Keep the bread you have removed and tear or cut into cubes. They will be used to eat with the dip.
- Tear or cut the other loaf of bread into cubes.
- Store bread in an airtight container or plastic bag until ready to serve.
- Once the dip is ready, and just before serving, scoop dip into bread bowl.
- If you have a large platter, you can put the bread bowl in the middle and surround it with bread or have the bread bowl on one plate with the bread in a bowl.
Notes: once the dip is gone, you can tear the bowl into pieces and eat it. You can also cut up vegetables to serve with the dip.
