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You guys. Our friend Anne is kind of a quiet authority on a lot of things. She’s worked for Gourmet and for Architectural Digest, and she has all the friends and all the fun. Her kids are turning out SUPER. We spent a delightful evening at their house several years ago, and she served Knorr spinach dip.
It turns out that for my whole life I’ve just been looking for a justification to serve this stuff every time we have a party with the slightest hint of a buffet. I didn’t know it, but I absolutely was. Pretty much on the ride home from Anne’s house we stopped at a supermarket and bought a Knorr vegetable recipe mix packet and some water chestnuts, and we’ve never looked back. This recipe — “recipe” — didn’t make it to the website until we needed it for Spinach Dip Deviled Eggs, but don’t blame the dip. That’s on me.
Anne says the water chestnuts are ESSENTIAL, and we couldn’t agree more. Don’t skip them.
Spinach dip protips
Look, you do not need a lot of advice about how to make spinach dip in a bread bowl. But here are a few protips to help make the most of your experience:
- Use frozen spinach, not fresh. It’s less expensive and works better in this recipe.
- Squeeze the everliving crap outta the spinach to wring every last bit of liquid out of it before mixing it into the dip.
- Don’t skip the water chestnuts. They lighten up the dip and add some great texture.
- The scallions suggested on the package are truly optional. We never use them.
- Don’t go nuts when hollowing out your bread bowl. Leave a 1/4- to 1/2-inch layer of soft bread inside to prevent accidental punctures.
- A regulation-sized boule should fit a batch of dip pretty much perfectly.
- Sourdough is the best bread. Any questions?
- If you don’t want to serve this dip in a bread bowl, you absolutely don’t have to. Straight-up veggies work just fine, as do Triscuits, pita chips, and even hearty corn chips.
- Dip leftovers, should you have any, should keep in the fridge for a week — but only if they haven’t been sitting out on the counter for hours first. If you think your crowd won’t demolish the whole batch, start with a smaller bread bowl (or just a bowl bowl, to be honest) and leave some of the dip in the fridge, topping up your serving bowl as needed.
- No, you can’t freeze leftover spinach dip. Neither mayo nor sour cream freezes well, and the spinach was already frozen.
For the Knorr spinach dip
- 10 ounces frozen spinach
- 1 packet Knorr vegetable recipe mix
- 1 cup mayonnaise
- 2 cups sour cream
- 1 8-ounce can sliced water chestnuts, drained and chopped
- 1 sourdough boule
- Fresh veggies of your choice (try baby carrots, broccoli florets, snap peas, cherry tomatoes, celery sticks, sliced bell peppers, and other seasonal veggies)
- To cook the spinach, place it and two tablespoons water in a microwave-safe, lidded container and cook on high until just hot, about four minutes depending on your microwave.
- When cool enough to handle, place spinach in a fine-mesh strainer and press out all the liquid you can with a fork or spoon, or with your fingers.
- In a mixing bowl, stir vegetable recipe mix into mayonnaise and sour cream. Stir in water chestnuts and then spinach, breaking up any clumps. We like to use a fork to mix in the spinach.
- Chill, covered, for at least two hours.
- Slice the top off of a sourdough boule and cut or tear out most of the soft insides, leaving about a 1/4- to 1/2-inch layer of bread inside the crust. You can cube the bread you removed and serve it for dipping, or pulse it in a food processor and use as fresh breadcrumbs in other recipes. (Fresh breadcrumbs freeze well.)
- Fill bread bowl with dip place, in the center of a serving platter, and surround with fresh veggies for dipping.
Adapted from Knorr.
Serving Size:2 tablespoons
Amount Per Serving: Calories: 80Total Fat: 8.0gCarbohydrates: 3.0gFiber: 1.0gProtein: 1.0g