The Best Classic Spinach Dip in a Bread Bowl Recipe. This appetizer will take you back in time. Easy Knorr Spinach Dip Recipe that’s perfect for holidays, game days, & potlucks.
Do you remember this classic Spinach dip appetizer in a sourdough bread bowl? It was at every holiday party and it was devoured. I love old-fashioned appetizers like this 7-layered Mexican dip and my Mother-in-law’s meatballs with chili sauce. This one, however, is the old classic Knorr Spinach Dip. It must have been at every potluck and food-centered function I can remember. It’s a classic; like a classic, it holds strong and is simply delicious. It’s still perfect for every single party today.
If you love this sourdough spinach dip, then you might like my Bunny Butt Version for Easter. This Easter Bunny Spinach Dip is adorable and definitely worth checking out
- Chopped spinach – Thawed and squeezed the life out of it (drained). Frozen spinach is usually water-logged, and it takes a few times of squeezing and straining it to get it dry enough for this dip. You want to lift the leaves without any liquid dripping down.
- sour cream – This ingredient is important because it balances out the tangy flavor of the mayonnaise and adds a creamy texture that is perfect for dipping
- mayonnaise – Mayonnaise adds a tangy flavor and a creamy base to this spinach dip recipe
- dry vegetable recipe mix soup mix – You can usually find this in dry broth and onion soup mixes. There will be several different brands to choose from. It does not matter which one you pick. They all work just fine
- sliced water chestnuts – drained and chopped. This is an optional ingredient, but it’s fun to use. It does not add flavor to the dip but provides a crunch.
- green onion chopped – optional. This does provide a good flavor to the dip, but it is optional as an add-in flavor
- Sour Dough Bread bowl – This is a loaf of bread baked into a circular shape. Sourdough is a common bread for this type of loaf. If you can’t find a sourdough bread bowl, use another type. I think I remember a reader commenting that they used an Italian bread boule in place of sourdough bread.
How to make Spinach Dip in a Bread Bowl
Grab a large mixing bowl and add spinach, water chestnuts
sour cream, mayonnaise, vegetable mix, and chives
Mix the ingredients until well blended
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
Cut cubes out of the center of the bread
Scoop the soft bread cubes out of the bowl (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 crackers around the bread bowl
How to Cut Bread for a Bread Bowl
First, slice the top off of the bread bowl, creating a lid
Use a paring knife to cut around the edge of the bread bowl, being careful not to slice through the crust
Using the same paring knife, cut a grid into the center of the bread bowl – again being careful not to slice through the crust
Pull the cubes that you created out of the center of the bowl
You can also pull the extra bread off of the lid you sliced from the bowl to use as more bread for dipping
When you are ready to serve, add dip or soup and enjoy
If you have a little bit of extra time before eating your bread bowl, place the lid back on to keep the soup warm or dip fresh
What can you dip into a spinach dip?
Dippers for spinach dip can include a variety of breads and vegetables, like
- bread from the bowl
- butter crackers
- artisan crackers
- pita bread pieces
- broccoli florets
- baby carrots
- cucumber slices
- sliced celery
- sweet pepper slices
- radish slices
- sugar snap peas
- cauliflower florets
Types of Bread for Spinach Dip
Pita bread is a great bread for dipping – It is not porous like other breads and will maintain its’ texture for dipping
Crusted bread like French or Italian baguettes – A good crusty bread is perfect for dipping into spinach dip. You can find them at your local bakery and grocery store bakeries
Sourdough bread – This is typically the type of bread bowl that I make for my spinach dip. It is the bread my mom used and now I use it for serving spinach dip
Rye Bread – Rye bread from a bakery has the perfect crust for a bread bowl or dipping.
Sourdough bread, Italian bread boule, and crusty artisanal bread all make great bread bowls
Yes! You can make the spinach dip a day or two in advance but do not put it into a bread bowl until you are ready to serve it. Cover the spinach dip and refrigerate up to 2 days in advance, preferably one day in advance.
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 sourdough or toasted bread pieces. Crackers and vegetables are also good.
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.
This sourdough bread with spinach dip can serve about 10 people.
double or triple the recipe for more
Let’s Hang Out
Watch my Video on Making Spinach Dip
Here’s a little video to help you get started on this Spinach Dip in a Bread Bowl…
Here’s the printable recipe for Spinach Dip in a bread bowl:
Classic Spinach Dip Recipe
- 1 10 oz. frozen chopped spinach thawed and squeezed the life out of (drained)
- 1 16 oz. sour cream
- 1 cup mayonnaise
- 1.4 oz. dry vegetable recipe mix soup mix *You can usually find this by the dry broth mixes, and dry onion soup mixes
- 1 8 oz. sliced water chestnuts – drained and chopped
- ½ cup green onion chopped – optional
- 1 Sour Dough bread bowl
- Dipping Items – Extra bread – like French Bread – cubed, sliced carrots, and cucumber slices
- 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
Optional Added Ingredients:
- Optional – carrots, sliced broccoli, sliced celery, etc…
- Add optional ingredients at the same time you mix the first 6 and mix in