Recipe by Linda's Busy Kitchen
This dip is always a HUGE hit whenever I serve it. Great in a bread bowl, or as a dip for veggies, chips (ruffled are best) crackers, scoops, or pita and bagel chips. The time doesn't include the time in the fridge to meld flavors. You can add a small jar of chopped artichoke hearts to this recipe if you like!
Top Review by bluemoon downunder
WOW: this is one seriously yummy dip. :) I must confess to l-o-v-i-n-g spinach and this is now my new favourite spinach dip; certainly a recipe I'll be making again! Wonderfully creamy (even though I used sour cream and mayonnaise; I've never found low-fat versions of these ingredients in any way compromises flavour). I used red bell pepper, three cloves of garlic (also l-o-v-e garlic!) and I added a good handful of finely chopped baby spinach leaves to the well-thawed and thoroughly squeeze-dried frozen spinach and, knowing how flavours take a while to blend, I made this dip a good twenty-four hours before serving it to guests. I made it in a bowl not in a bread loaf as I wasn't sure just what state that would be in 24 hours later! My guests loved this dip and four of us knocked it off, washed down with champagne, in an indecently short space of time! Thank you so much for sharing yet another yummy recipe, Linda! Next time, I'm going to add the artichokes. Made for Gimme 5.
- 1 (16 ounce) container sour cream (low fat may be used)
- 1 cup mayonnaise (low fat may be used)
- 1 (1 7/8 ounce) packageknorr's leek soup mix
- 1⁄4 bell pepper, chopped fine
- 1 garlic clove, chopped fine
- 3 green onions, chopped fine
- 1 (10 ounce) package frozen chopped spinach, thawed, and drained (wrap in a terrycloth dish towel, and squeeze hard to remove all the water)
- 1 loaf round sourdough loaf (1 pound) or 1 loaf round pumpernickel bread (1 pound)
Directions See How It's Made
- In a medium size bowl mix sour cream and mayonnaise together.
- In a terrycloth towel, squeeze dry the spinach, to remove as much water as you can. This is important, so your dip won't be watery.
- Add dry soup mix, pepper, garlic, green onions and spinach to sour cream/mayonnaise mixture. Mix well.
- Chill in the refrigerator for 6 hours, or overnight so flavors will meld.
- Remove top and insides of sourdough bread, and fill with dip mixture.
- Tear leftover bread into pieces for dipping in the dip.