Spinach Dip with Water Chestnuts
A dip so classic the bread bowl was basically invented for it.
This recipe was THE staple at parties and get-togethers in the 90s. The recipe is simple, fast, and when I serve it to guests it almost has a sense of nostalgia to it. It’s also completely delicious and can be served as part of a veggie platter or in a traditional pumpernickel bread bowl — its place of honour where it rightfully belongs. — CFG
Ingredients:
1 package chopped frozen spinach (10oz), thawed and squeezed of all excess moisture
1 package vegetable soup mix (Knorr preferred)
1 cup sour cream -OR- Greek yogurt (for a lighter version)
1 cup mayonnaise
can water chestnuts (8 oz), drained and lightly chopped
2-3 green onions chopped
Pumpernickel -OR- sourdough bread bowl for serving (optional)
Directions:
In a large bowl, combine 10oz chopped spinach, vegetable soup mix package, 1 cup of sour cream, 1 cup of mayonnaise, 1 can of lightly chopped water chestnuts, and 2-3 chopped green onions. Mix well until all ingredients are thoroughly combined.
Cover and chill the mixture to allow flavours to meld.
If serving in a bread bowl, cut the top off the bread loaf and remove the inside to create a bowl. Fill the bread bowl with the chilled dip.
Tear the bread pieces into bite-sized chunks and serve alongside the bread bowl.
Serve with your vegetables and enjoy.
