Spinach dip

Spinach dip

  • Prep:
  • Cook Time:
  • Total:
  • Serving: 12
The dip of all dips, this party must-have takes center stage when served in a crusty bread bowl.


  • 2 packages Knorr vegetable recipe mix
  • 2 (10 ounce) packages frozen chopped baby spinach, thawed, squeeze to drain
  • 2 cans sliced water chestnuts, rinsed and drained
  • 1 1/2 cups sour cream
  • 1 1/2 cups mayonnaise
  • 2 sourdough or Hawaiian bread bowls


  1. Add all ingredients, except bread, to large mixing bowl. Stir until well blended.
  2. Place in airtight container in refrigerator and chill for at least four hours.
  3. When ready to serve, cut tops off of bread bowls and hollow out. Cut bread removed from bowl into one-inch chunks and place on platter around bread bowl.
  4. Scoop spinach dip mixture into bread bowl. Cut second bread bowl into one-inch chunks and set aside to refill platter.


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