Linda's Luscious Spinach Dip

5.0(6)

This dip is always a HUGE hit whenever I serve it. Great in a bread bowl, or as a dip for veggies, chips (ruffled are best) crackers, scoops, or pita and bagel chips. The time doesn't include the time in the fridge to meld flavors. You can add a small jar of chopped artichoke hearts to this recipe if you like!

by Lindas Busy Kitchen·published 2007-11-10

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Spinach

Servings

(10–12)

Total time

15 min

prep 15 min

Calories / serving

225 kcal

Ingredients (8)

serves

1 (16 ounce) container sour cream (low fat may be used)
1 cup mayonnaise (low fat may be used)mayonnaise
1 (1 7/8 ounce) package knorr's leek soup mix
1/4 bell pepper, chopped finebell-pepper
1 garlic clove, chopped finegarlic
3 green onions, chopped finescallion
1 (10 ounce) package frozen chopped spinach, thawed, and drained (wrap in a terrycloth dish towel, and squeeze hard to remove all the water)spinach
1 loaf round sourdough loaf (1 pound) or 1 loaf round pumpernickel bread (1 pound)

Instructions (6 steps)

01In a medium size bowl mix sour cream and mayonnaise together.
02In a terrycloth towel, squeeze dry the spinach, to remove as much water as you can. This is important, so your dip won't be watery.
03Add dry soup mix, pepper, garlic, green onions and spinach to sour cream/mayonnaise mixture. Mix well.

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Rich recipe — supports nutrition-aware planning.