Best Spinach Dip Bread Bowl (Print Version)

Creamy spinach dip with herbs and water chestnuts served in a crusty sourdough bread bowl.

# What You’ll Need:

→ Dip

01 - 1 package (10 oz) frozen chopped spinach, thawed and thoroughly drained
02 - 1 cup mayonnaise
03 - 1 cup sour cream
04 - 1 can (8 oz) water chestnuts, drained and finely chopped
05 - 1 packet (1 oz) dry vegetable soup mix
06 - 2 green onions, thinly sliced
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon salt (optional)

→ Bread Bowl & Dippers

10 - 1 large round loaf sourdough or country bread
11 - 1 baguette or additional bread for dipping
12 - Assorted raw vegetables (carrots, celery, bell peppers), sliced for dipping

# How to Make It:

01 - In a large bowl, blend mayonnaise, sour cream, dry vegetable soup mix, garlic powder, black pepper, and salt until smooth.
02 - Squeeze all moisture from the thawed spinach before adding it to the creamy mixture.
03 - Fold in chopped water chestnuts and sliced green onions until evenly combined.
04 - Cover and refrigerate the mixture for a minimum of 2 hours to develop flavor.
05 - Slice the top from the round bread loaf and hollow out the interior, maintaining a 1-inch thick shell. Cut removed bread and additional baguette into bite-sized cubes.
06 - Spoon chilled dip into the bread bowl. Arrange bread cubes and vegetable slices around on a serving platter.

# Additional Tips::

01 -
  • Creamy and flavorful spinach dip
  • Served inside a crusty bread bowl perfect for parties
02 -
  • For extra flavor add 1/2 cup (50 g) shredded Parmesan or Swiss cheese to the dip before chilling
  • Swap sour cream for Greek yogurt for a tangier lighter version
03 -
  • Always squeeze all moisture from the spinach to avoid a watery dip
  • Fill the bread bowl just before serving to keep the bread crusty
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