Dips & Chips at the Firehouse Pantry
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Spinach Dip
Elegant yet simple, this will disappear fast at a party!

Submitted By: Mary Kolling (Robbie's mom)
Prep. Time: 0:20
Serves: 12

10 oz. pkg. frozen chopped spinach - thawed, squeezed dry
8 oz. can water chestnuts - drained, chopped
16 oz. jar real mayonnaise - low-fat okay
1 oz. pkt. vegetable dip mix
1 cup sour cream - low-fat okay
1 round loaf rye
, pumpernickel OR Hawaiian bread - hollowed out


-Fold together all ingredients, except bread.
-Spoon mixture into a hollowed-out loaf of bread.
-Dip the pieces of bread taken from the center of the loaf into dip.

Notes: I served this on the buffet of my Hawaiian Luau Wedding dinner and there was nothing left but bread crumbs; everyone loved it! If you're making it in advance like I did, prepare the dip and store it in a covered bowl or plastic zipper bag. Hollow out the bread and store the bread bowl and bread chunks in the original bread bag. When you're ready to serve, just scoop the dip into the bread bowl.

11 Visitor Comments About This Recipe Submit Yours Below!
  • Since the dry vegetable soup mix has gotten so expensive I tried it with a ranch dressing mix & it was just as good, you just don't have the vegetable chunks.

  • The spinach Dip is awesome. I didn't use the nuts seeming I am allergic but even still it was a winner. I was looking for one like my Nanna use to make and I found it. Thanks Everyone should try it.

  • Adding some grated Romano cheese to this gives it a different full flavor that complements the spinach. Crumbled bacon or some browned country ham shreds are also options to bring a variation to this dip (and make yours unique).

  • This was great, a big hit at our office super bowl luncheon!

  • We use a round pumpernickel loaf, and in addition to using the torn pieces of bread from the centre of the loaf, we slice pumpernickel bagels into "little coins" that are perfect for dipping. This is always a favorite.

  • When I make the spinach dip I use about half of the water chestnuts, but also add a finely chopped red onion.  it's always a hit.

  • I used the leek soup mix, left out the water chestnuts, but added a box of frozen artichoke hearts chopped up. Yummy!

  • Another possibility for dipping is pita bread. Take the pita bread and cut into 8 sections (like a pizza), separate the halves and put them on a baking tray, single layer, brushed with a bit of olive oil (optional) and bake at 350F for approx 5-10 minutes, until they are like tortilla chips. Really good! They will curl slightly and they make a really great way to eat the spinach dip! I love doing this for my guests. Takes a bit of time, but worth it!

  • I made this for a Baby Shower the other day and it was the best I'd ever eaten. The ladies loved it.

  • This dip is delicious and a big hit at parties. We use a crusty boule bread hollowed out and add the tip in the boule. Then all the pieces you tore off are used to dip. It goes fast.

  • I went strictly with your receipt. Robert, my husband loved it. As a rule, the only other veggies he eats: corn, green beans and of course potatoes.

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