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Best Spinach Dip Ever

My dad's spinach dip recipe. The entire family loves this flavorful spinach mixture served in a tasty bread bowl. Your family will love it, too.
Print Recipe
Prep Time 15 minutes
Total Time 6 hours 15 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 4170.5 kcal

Equipment

  • 1 Medium Mixing Bowl
  • 1 Sharp Serrated Knife
  • 1 Cutting Board
  • 1 Spatula or Mixing Spoon
  • 1 Colander or Clean Kitchen Towel For thoroughly draining spinach

Ingredients
  

Main

  • 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
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Mix sour cream, mayonnaise, spinach, water chestnuts, and dry soup mix together in a medium bowl. Chill in the refrigerator for 6 hours, or overnight. Dotdash Meredith Food Studios
  • Cut off the top of the sourdough loaf and hollow out the center to make a sturdy bread bowl. Tear removed bread into bite-sized pieces for dipping. Dotdash Meredith Food Studios
  • Fill bread bowl with spinach mixture. Dotdash Meredith Food Studios

Notes

Properly draining the thawed spinach is paramount; squeeze out every drop of excess water to prevent a watery dip and ensure a creamy consistency. The extended chilling time, ideally overnight, is crucial for the dry soup mix to rehydrate fully and for all the flavors to meld and deepen. For enhanced texture and flavor, lightly toast the hollowed-out bread pieces and the bread lid in a 350°F (175°C) oven for 8-10 minutes until golden and crisp. This prevents the bread from becoming soggy too quickly. Consider adding a small amount of fresh finely chopped chives or parsley to the dip for a brighter, more vibrant note.