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Spinach Dip

  • Author: Meagan


Everyone has this recipe, everyone has made this recipe (and usually served it in a bread bowl) – you’ll have to bear with me, I eventually want ALL of my favorite recipes listed here, and you know it’s good!  Enjoy!



1 package (10 oz/300 g) frozen chopped spinach, thawed and squeezed of water – press it between paper towels if you have to, it has to be DRY (I’ve also used a 500 g package)

1 c. EACH mayonnaise AND sour cream

1 small red onion, finely chopped – rinse it well with hot water if you’d prefer to remove a bit of the bite

1 can (8 oz/227 mL) water chestnuts, drained and chopped

1 package (40 g) Knorr Vegetable Soup mix


Stir together all of the ingredients and allow the dip to sit for a couple of hours before serving – making it the day before is just fine.  Serve inside a hollowed out round loaf of bread, with the diced bread used as ‘dippers’, or simply with some fresh cubed bread – we like white sourdough (our new favorite is Brock’s Focaccia) – regardless, there won’t be any left.

  • Category: Appetizers, Spinach, Dip


From Meagan's Kitchen

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