This is one of my favorite party recipes and I will very often have this on the spread if I am having a party. While I love trying new things for get togethers, there is just something about making something you know that everyone will love. This crab dip is another one of my favorite party recipes.
I have tried a few different recipes for spinach dip, but I always go back to this recipe using the Knorr Vegetable Soup Mix. I love it with a pumpernickel round, but rye works great, too. Try to find a nice big round to serve it in and then sometimes if I double the dip I will buy an extra loaf of bread so you don’t run out.
If you want to make this a bit healthier you could certainly use light sour cream and mayonnaise. You could also serve with vegetables instead of bread or I suppose if you found a nice whole wheat loaf you could use that, too.
One more note. You can find already diced water chestnuts in the Asian section of most groceries. The recipe calls for whole chestnuts chopped, but I very often buy the diced and they are perfect for this. Don’t skip these because they add so much to the dip!
- 1 (10 oz.) pkg. frozen chopped spinach, thawed
- 1½ c. sour cream
- 1 c. mayonnaise (I use Hellmann’s)
- 1 (4 oz.) pkg. Knorr vegetable soup mix
- 1 (8 oz.) can water chestnuts, finely chopped
- 3 green onions, finely chopped
- Round loaf of pumpernickel, rye or sourdough bread
- Squeeze spinach until dry (get as much water out as you can.
- In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions.
- Refrigerate in a covered container at least two hours.
- Cut a hole in the center of the round of bread and remove bread. Cut the bread from the center into small 1 inch cubes. You may want to have one extra loaf of bread cut up in squares so you won’t run out.