Spinach Dip (in a Bread Bowl)
- 1 ( 16 oz) container sour cream
- 1 or 2 (1.8 oz) package dry onion soup mix (leek or veggie mix can be used, but I like the bite of the onion – use 1 or 2 packets per recipe depending on how strong you want it)
- 1 (4 oz) can water chestnuts, drained and chopped
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (1 lb) loaf sourdough bread (or italian or french) – it can be round or square or even long loafs, it’s totally up to you
This recipe can be doubled or tripled for more people.
For the very best flavor, be sure to give the dip at least 6 hours (overnight is better) to season out and let the flavors all blend together.
Thaw and drain the chopped spinach. Squeeze as much liquid out as you possibly can before putting it into the sour cream mix.
Drain the water chestnuts and chop them into small pieces. Use either a knife, a blender/food processor or some other type of chopping device. They are great because they give the dip some crunchy goodness.
In a medium bowl, mix together the sour cream and the dry onion soup mix.
Add in the chopped water chestnuts and chopped spinach. Stir until mixed thoroughly.
Chill in the refrigerator for at least 6 hours or overnight.
Just before the party or event, remove the top and interior of the sourdough bread. Fill with the dip. Tear the remaining dip into chunks for dipping (or use a knife to spread the dip on the bread.