Spinach Dip

Spinach Dip is an appetizer that shows up on my menu over and over again whenever I’m entertaining. Honestly, the reason why I serve it so often is because it is one of those dishes that always gets eaten with no leftovers. Everyone always LOVES my Spinach Dip…

Well let me let you in on a little secret. This delicious Spinach Dip recipe is found on the back of a Knorr Vegetable Recipe Mix package! Yes, I know that might be disappointing to some but, hey, I’m just being honest with you.

Over the years my mom and I have made this dip for almost every party or holiday we’ve had. Most recently I made it for my husband’s birthday/fight night at our house. In the millions of times we’ve made this recipe we have learned what tastes best and have adapted the recipe to what we think is the best combination of ingredients! We add at least a full bunch of green onions which is actually an optional ingredient on the package. My mom tends to add even more green onions to hers, more like two bunches. Also, we leave out the water chestnuts which is another optional ingredient.

Our preferred way to serve this dip is inside a round pumpernickel bread. Our grocery store only carries 1 pound pumpernickel breads on a regular basis so we have to order a 2 pound pumpernickel bread special for this recipe. The bigger bread allows you to put all the dip in the bread at once. In addition to the pumpernickel bread, I suggest buying a white bread of some kind like a French bread or sourdough for that contrast in color when you serve the dip.   

The key ingredient to any spinach dip is spinach of course. This recipe calls for a 10 ounce box of frozen spinach. Your spinach must be thawed completely and drained of any water for this recipe. I usually place my thawed spinach into the center of a clean kitchen towel and wring out all the liquid I absolutely can. If you leave too much liquid in the spinach your dip will become loose and yucky! No bueno!

The best part about this recipe is it can be made ahead of time. I always make my dip the day before my party because not only can I get it out of the way but it tastes better the longer it sits in the refrigerator. Although I make the dip the day before, I never slice the bread until right before my party because bread tends to become stale quickly.

What you will need to make Spinach Dip:

1 Knorr Vegetable Recipe Mix package, 10 ounce box frozen spinach, 16 ounce container sour cream, 1 cup mayo, 1- 2 bunches of green onions, 2 lb pumpernickel bread, any type of white bread such as a French bread or sourdough

1. Thaw spinach. Wring out as much water as possible and place spinach into a mixing bowl.
2. Add Knorr Vegetable Recipe mix, sour cream and mayonnaise to the mixing bowl with the spinach.
3. Chop 1 – 2 bunches of green onions and add to the bowl.
4. Stir everything together and refrigerate for at least 2 hours or overnight.
5. Just before serving, hollow out the center of a 2 pound pumpernickel bread and place it on a platter.
6. Rip/cut the hollowed out bread into bite-size pieces and arrange it around the platter.
7. Rip/cut the white bread and arrange around the platter as well.
8. Empty the spinach dip into the center of the 2 pound pumpernickel bread.
9. Enjoy!

If you are watching your figure you can leave out the bread all together and serve this dip with a veggie platter. Completely up to you!

I hope I have inspired you to take one of our family staples and add it to one of your next parties or celebrations. My Spinach Dip is sure to “wow” your crowd!