Spinach Dip was at every party in the 80s, and the recipe came from the back of the Knorr Vegetable Recipe Mix soup package. The recipe is no longer on the package, but is still featured on the Knorr website. The dip was placed in a hollowed out round sourdough, and cubes of sourdough and fresh veggies were set around it as dippers.
It’s been at our grad parties, birthday parties, Easter dinners, and Halloween parties, as evidenced from all the pictures below!
I made some tweaks to the recipe to make it a bit healthier (?) and bit less mayonnaise-y—as in I doubled the spinach and halved the mayonnaise 🙂 It’s better, believe me!
Spinach Dip
INGREDIENTS
- 2 pkgs. of 10oz. frozen chopped spinach, thawed
- 1 pkg. Knorr Vegetable Recipe Mix Soup
- 16oz sour cream OR plain low-fat yogurt
- ½ cup mayonnaise
- 3 green onions, chopped
- 1 8oz. can water chestnuts, drained and chopped (optional)
- 1 round loaf of bread, hollowed out
- Cubed sourdough and/or fresh veggies to dip
DIRECTIONS
- Squeeeeeeze all the water from that frozen, defrosted spinach and then fluff it up a bit
- Combine all ingredients in a medium bowl and mix well—I use an electric mixer for this
- Cover and chill for at least 2 hours, overnight is ok.
- When ready to serve, spoon the dip into the hollowed out round loaf of bread (optional). Serve with cubes of bread and assorted sliced fresh veggies—cucumber and celery are my favorites 🙂
Thank you for stopping by my kitchen today—stop by again when you having a party to organize!
