Description
Creamy, crunchy, and full of flavor, this cold spinach dip is made with sour cream, mayo, and veggie soup mix—served in a sourdough bread bowl!
Ingredients
Scale
- 1 (16-ounce) container sour cream
- 1 cup mayonnaise
- ½ (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (4-ounce) can water chestnuts, drained and chopped
- 1 (1.8-ounce) package dry vegetable soup mix
- 1 (1-pound) loaf round sourdough bread
Instructions
- Mix sour cream, mayo, spinach, water chestnuts, and soup mix in a bowl until well combined.
- Cover and chill in the fridge for at least 6 hours or overnight.
- Cut off top of sourdough loaf and hollow out center to create a bread bowl.
- Tear removed bread into bite-sized dipping pieces.
- Fill bread bowl with chilled spinach dip and serve immediately.
Notes
- For best flavor, chill overnight.
- This spinach dip recipe is flexible—add chopped artichokes, a pinch of chili flakes, or grated cheese to customize.
- Leftovers stay fresh for 3–4 days in the fridge.
- Keep dip separate from bread if storing long-term.
- Prep Time: 15 Minutes
- Cook Time: 6 Hours (or Overnight)
- Category: Appetizers
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 180Kcal
- Sugar: 2g
- Fat: 16g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
Keywords: Spinach Dip