Classic Spinach Dip

Hors d'oeuvres
Main Course
Side Dishes
Breads & Muffins

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1 pkg. (300 grams) frozen chopped spinach, thawed

2 cups (500 ml) sour cream (can use light)

1 cup mayonnaise or mayonnaise type dressing (can use light)

1 pkg. Knorr vegetable or leek soup mix

1 can (10 oz) water chestnuts, drained and chopped

3 green onion, chopped

1 large round pumpernickel bread loaf (optional)

This is a recipe that my cousin Carol gave me.  She brought it to a family party many years ago and I thought I had tasted the best flavour combination ever.  I have since seen this recipe, and variations of it, many times.  Some things just become popular by demand.

Makes: 4 cups of dip

Serve With: Bread cubes, tortilla chips and/or bite size veggies for dipping.

 Squeeze excess moisture from spinach.  In bowl, combine spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions.  Stir until well combined. 

Scoop out large hollow through top of  bread loaf and fill with dip mixture or place mixture into a 4 cup serving bowl.  Cover and refrigerate at least 2 hours to blend flavours.  Serve with bread cubes cut from center and assorted fresh vegetables.