St. Patricks Day Spinach Dip (Printable)
Creamy spinach dip in a rye bread bowl, featuring sour cream, mayo, and crunchy water chestnuts.
# What You Need:
→ Bread Bowl
01 - 1 large round loaf rye bread (about 1 lb), unsliced
→ Dip Base
02 - 10 oz frozen chopped spinach, thawed and well-drained
03 - 1 cup sour cream
04 - 1 cup mayonnaise
05 - 1 packet (35 g) dry vegetable soup mix
→ Mix-ins
06 - 1/2 cup water chestnuts, drained and finely chopped
07 - 2 green onions, finely sliced
08 - 1/2 tsp garlic powder
09 - 1/4 tsp freshly ground black pepper
→ For Serving
10 - Extra rye bread cubes for dipping
11 - Fresh assorted vegetables (carrot sticks, celery, bell pepper strips)
# How To Make It:
01 - Hollow out the center of the rye bread loaf, leaving about 3/4 inch thick shell. Cut the removed bread into bite-sized cubes for dipping.
02 - In a large bowl, combine thawed spinach, sour cream, mayonnaise, vegetable soup mix, water chestnuts, green onions, garlic powder, and black pepper. Mix thoroughly until well blended.
03 - Cover and refrigerate the dip for at least 1 hour to allow flavors to meld together.
04 - Just before serving, spoon the chilled spinach dip into the hollowed bread bowl.
05 - Arrange the reserved bread cubes and fresh vegetables around the bread bowl for dipping.
# Expert Suggestions:
01 -
- Its the kind of appetizer that disappears in minutes and has people asking for the recipe before they even finish their first bite
- The rye bread bowl makes it feel festive and special without requiring any actual cooking
02 -
- Squeezing every last drop of moisture out of your thawed spinach is the difference between a thick, creamy dip and a watery mess
- The bread bowl will start getting soggy after about an hour, so time your assembly carefully
03 -
- Use a serrated bread knife and saw gently to avoid tearing through the rye crust
- Pat your spinach between layers of paper towels or squeeze it in a clean dish towel