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!
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 a little video to help you get started on this Spinach Dip in a Bread Bowl…
How long will homemade spinach dip last?
Homemade spinach dip will last, covered up in the refrigerator for 3-4 days. Do not place it in a bread bowl until ready to serve.
What do you eat Spinach Dip with?
This spinach dip is usually eaten with pieces of sourdough bread or toasted bread. Crackers are also good as well as vegetables.
Do you have to cook the frozen spinach for this spinach dip?
Nope. Just thaw and drain well – very well.
How long can spinach dip be left out?
About 3-4 hours. Don’t worry, it probably won’t last that long.
How do I drain frozen spinach?
Here are a few methods for draining spinach…
- Grab a colander and use a spoon or spatula to squeeze out the juice through the drain holes
- Get a kitchen towel. Place the spinach in the middle of the towel. Pull the towel up and twist it to drain the spinach out
- Use clean hands or hands with disposable food safe handling gloves – my preferred method
Here’s the recipe for this yummy Spinach Dip:Print
Classic Spinach Dip Recipe
- Prep Time: 10
- Total Time: 10 minutes
- 1 (10 oz.) package of chopped spinach, thawed and squeezed the life out of (drained)
- 1 (16 oz.) container of sour cream
- 1 cup of mayonnaise
- 1 package of dry vegetable recipe (soup) mix *You can usually find this by the dry broth mixes, and dry onion soup mixes
- 1 can of sliced water chestnuts – drained and chopped
- 1/2 cup of chopped green onion – optional
- 1 Sour Dough bread bowl
- Dipping Items – Extra bread – like French Bread – cubed
- Optional – carrots, sliced broccoli, sliced celery, etc…
- Grab a big bowl and mix the first 6 ingredients
- Cover and refrigerate for at least 1/2 hour or up to 2 days ahead
- When you are ready to serve…Slice a big circle off of the top of the sourdough bread bowl
- Scoop the soft bread out and cube it (some people toast the bread, but we never did)
- If you want, you can save the top to place on the dip bowl – *that’s what my mom used to do
- When you’re ready, spoon the cold dip into the bread bowl
- Place the cubed bread, optional vegetables and/or crackers around the bread bowl
There is a video at the top of the post to help
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