St. Patricks Day Spinach Dip (Printable)
Creamy spinach blend served inside hollow rye bread for easy gathering occasions.
# What You'll Need:
→ Bread Bowl
01 - 1 large round loaf rye bread (about 1 lb), unsliced
→ Dip Base
02 - 10 oz frozen chopped spinach, thawed and well-drained
03 - 1 cup sour cream
04 - 1 cup mayonnaise
05 - 1 packet (35 g) dry vegetable soup mix
→ Mix-Ins and Seasoning
06 - 1/2 cup water chestnuts, drained and finely chopped
07 - 2 green onions, finely sliced
08 - 1/2 tsp garlic powder
09 - 1/4 tsp freshly ground black pepper
→ For Serving
10 - Extra rye bread cubes for dipping
11 - Fresh assorted vegetables (carrot sticks, celery, bell pepper strips)
# Directions:
01 - Hollow out the center of the rye bread loaf, leaving about a 3/4 inch thick shell. Cut the removed bread into bite-sized cubes for dipping.
02 - In a large bowl, combine thawed spinach, sour cream, mayonnaise, vegetable soup mix, water chestnuts, green onions, garlic powder, and black pepper. Mix thoroughly until well blended.
03 - Cover and refrigerate the dip for at least 1 hour to allow flavors to meld.
04 - Just before serving, spoon the chilled spinach dip into the hollowed bread bowl.
05 - Arrange the reserved bread cubes and fresh vegetables around the bread bowl for dipping.
# Expert Hints:
01 -
- The bread bowl creates this incredible edible presentation that practically disappears before your eyes
- You can assemble everything hours ahead and just scoop it in before guests arrive
02 -
- Really squeeze that spinach dry between paper towels or your hands because excess water will turn your dip into a sad, separated mess
- The bread bowl starts getting soggy after a couple of hours, so assemble as close to serving time as possible
03 -
- Use a serrated bread knife and take your time hollowing out the bowl to avoid accidental holes
- Toast the bread cubes at 350°F for about 10 minutes if you want them to stay crunchy longer