Best Spinach Dip Bread (Print View)

A creamy blend of spinach, herbs, and crunchy chestnuts served inside a hollowed bread loaf, ideal for snacking.

# Components:

→ Dip

01 - 1 package (10 oz) frozen chopped spinach, thawed and well-drained
02 - 1 cup mayonnaise
03 - 1 cup sour cream
04 - 1 can (8 oz) water chestnuts, drained and finely chopped
05 - 1 packet (1 oz) dry vegetable soup mix
06 - 2 green onions, finely sliced
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon salt (optional)

→ Bread Bowl & Dippers

10 - 1 large round loaf of sourdough or country bread
11 - 1 baguette or extra bread for dipping
12 - Assorted raw vegetables (carrots, celery, bell peppers), sliced for dipping

# Directions:

01 - In a large bowl, combine mayonnaise, sour cream, dry vegetable soup mix, garlic powder, black pepper, and salt.
02 - Squeeze all excess moisture from the thawed spinach, then add it to the bowl.
03 - Fold in chopped water chestnuts and green onions until the mixture is well combined.
04 - Cover and refrigerate the dip for at least 2 hours to allow flavors to meld.
05 - Slice the top off the round bread loaf and hollow out the center, leaving a 1-inch thick shell. Cut the removed bread and extra baguette into bite-sized cubes for dipping.
06 - Spoon the chilled spinach dip into the hollowed bread bowl. Arrange the bread cubes and assorted vegetables around it on a platter for serving.

# Expert Advice:

01 -
  • Crowd-pleasing appetizer for any event
  • Quick to prepare with minimal effort
02 -
  • The soup mix may contain common allergens: check ingredient labels for soy, milk, and other allergens if needed.
  • Prepare the dip a day ahead for easy party prep: fill bread bowl just before serving to prevent sogginess.
03 -
  • Add 1/2 cup shredded Parmesan or Swiss cheese for extra richness.
  • Swap sour cream with Greek yogurt for a lighter, tangier version.
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