Classic and Easy Spinach Dip in a Bread Bowl Recipe

Classic Spinach Dip in a Bread Bowl Recipe - Easy Knorr Spinach Dip Recipe that's perfect for holidays, game day, & everyday -

Last week, I was in charge of church group snacks. When it’s my turn, I like to bring homemade snacks, but I also like to keep it simple. Usually, I go through my old cookbooks and find the little church lady classics, but for this one, I remembered the old classic – The Spinach Dip in a Bread Bowl! That is a sure fire crowd pleaser and it doesn’t get much easier as far as prep goes. Come on in and I’ll share this classic spinach dip recipe for your holiday, game day, and small group socials!

  Classic Spinach Dip in a Bread Bowl Recipe - Easy Knorr Spinach Dip Recipe that's perfect for holidays, game day, & everyday -

Do you remember this one? That old classic Knorr Spinach Dip. It must have been at every single potluck, and food centered function that I can remember. It’s a classic, and like a classic, it holds strong and simply delicious. It’s still perfect for every single party, today.

Here’s the recipe for this yummy Spinach Dip:


Classic Spinach Dip Recipe
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Prep Time
10 min
Prep Time
10 min
  1. 1 (10 oz.) package of chopped spinach, thawed and squeezed the life out of (drained)
  2. 1 (16 oz.) container of sour cream
  3. 1 cup of mayonnaise
  4. 1 package of dry vegetable recipe (soup) mix *You can usually find this by the dry broth mixes, and dry onion soup mixes
  5. 1 can of sliced water chestnuts - drained
  6. 1/2 cup of chopped green onion - optional
  7. 1 Sour Dough bread bowl
  8. Dipping Items - Extra bread - like French Bread - cubed
  9. Optional - carrots, sliced broccoli, sliced celery, etc...
  1. Grab a big bowl and mix the first 6 ingredients
  2. Cover and refrigerate for at least 1/2 hour or up to 2 days ahead
  3. When you are ready to serve...Cut a big circle out of the top of the sourdough bread bowl
  4. Scoop the soft bread out and cube it (some people toast the bread, but we never did)
  5. If you want, you can save the top to place on the dip bowl - *that's what my mom used to do
  6. When you're ready, spoon the cold dip into the bread bowl
  7. Place the cubed bread, optional vegetables and/or crackers around the bread bowl
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  1. Hahaha! You’re so much kinder than me. My secret has always been squeezing “the life out of” the spinach. (Hope none of my friends or family see this;-)) This is a great recipe!

  2. Would this recipe be good served warm?

    • I don’t see why not. I’ve never had it warm, but there are plenty of warm spinach dips that are very similar. The only ingredient that you might want to add is cheese as a binder. If you look at all of the warm spinach dip recipes, the one ingredient they all have in common is mayonnaise and cheese. This recipe already has the mayonnaise. I would add some grated Parmesan Cheese (about 1 cup) and some cream cheese (6-8 oz. might do the trick). You’ll want to bake it at 350 degrees for about 1/2 hour or until the cheese is bubbly and everything on top looks nice and golden. I hope it turns out as good as it sounds. Yum!

  3. Can it be made the night before? Why only refrigerate up to 2 hours ?

    • Sure! The dip can be made the night before. Store it in an airtight container and give it a good stir before you put it in the *(optional) bread bowl. When you are ready to serve your dip, just transfer it into the bread bowl and serve with more bread, veggies, or crackers.

  4. The recipe on the dried soup says cooked spinach. Do you need to cook it or just thaw it and squeeze it?

    • I never cook the frozen spinach. Just thaw and squeeze for what seems like forever and ever. Just when you think you’ve got most of the juice out, squeeze one more time. Add right into the sour cream mixture 🙂 *You can thaw the spinach in a colander by running warm water over it.

  5. Spinach dip is my fave but I worry that it isnt very good for me. What are your thoughts on substituting greek yogurt for the mayo?

  6. Do you know how much this recipe feeds? I need to make some for my work and we have about 60 people so I was wondering if I should just make 2 of these?

    • The recipe yields about 4 cups of dip. For 60 people, I would definitely make 2. People will definitely come back for seconds. I’d rather that you have leftovers than not enough. 🙂

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