Spinach Dip

This delicious Spinach Dip can be served cold from a bowl or casserole. Or for special occasions serve the dip from a hollowed round loaf of bread. Spinach dip can also be served piping hot from the oven.

This is a delicious dip that makes loads for parties and family gatherings.  My favourite way to serve it is from a hollowed out round loaf of bread. I think sour dough bread is my favourite but rye or Italian is very good also.  I usually serve it cold but it heats up as well for a hot dip which is very popular at parties. 

Printable recipe at end of post.

Spinach Dip

• 1 300 gram (10 ounce) package frozen chopped spinach, thawed and squeezed dry (about 1 cup squeezed dry) 
• 1 cup sour cream
• 1 cup mayonnaise
• ½ cup cream cheese, room temperature
• ¾ cup chopped green onions
• 1 or 2 tablespoons fresh parsley, chopped or 1 - 2 teaspoons dried parsley
• ½ teaspoon seasoning salt
• ¼ teaspoon nutmeg
• 1 teaspoon lemon juice
• 1 (1 pound) loaf round, crusty Italian, sour dough or rye bread, optional

How to make it:

In a large mixing bowl, combine spinach, sour cream, mayonnaise, cream cheese, green onions, parsley, seasoning salt, nutmeg and  lemon juice. Mix until well blended, then refrigerate at least 2 hours before serving. The dip may be served from a bowl accompanied by pieces of bread/toast and assorted crackers for dipping.

To serve from optional round loaf of bread:  Cut a circle out of the top of the bread and scoop out the inside to form a bowl. Tear or cut the inside into pieces for dipping. You may toast the bread pieces in the oven if you wish. 

Spoon the dip into the bread bowl and serve accompanied by the pieces of bread and assorted crackers for dipping. 

To serve hot: Use an oven-proof dish/casserole or if using a bread bowl wrap the stuffed bread in foil. Heat in a 350 degree oven 30 minutes or until hot throughout.  Serve with crackers and cubes of bread.

Refrigerate any uneaten dip.

Makes about 3-4 cups of dip.

Place all dip ingredients in a bowl.

Mix all ingredients until well blended. Make sure the cream cheese is room temperature. Refrigerate at least 2 hours before using.

Serve the dip cold from the fridge in a bowl or casserole dish.

Or hollow out a round loaf of bread.

I served the dip from the bread bowl and toasted the bread chunks that I removed until they were crunchy.

To serve hot spoon the dip into the bread bowl or a casserole and heat in a 350 degree for 30 minutes  oven or until piping hot.

If using the bread, wrap it in aluminum foil before baking.

To toast the bread, cut in chunks and bake on a cookie sheet in 300 degree oven until crisp, about 20 to 30 minutes.  I sprinkled a little olive oil over the bread before baking.

Delicious Spinach Dip with toasted bread chunks for dipping.

To print click on arrow upper right side.⇩