I’m a big fan of the warmed spinach and artichoke dip, but Hubby prefers the cold one and especially served in a bread bowl (!!) so of course, I do try and keep the man somewhat happy and occasionally cater to his wants 😉 Then I realized, that even though it’s fairly common, some of you out there in blog land may not know about the simplicity OR at all!
So, here you go …
and if you want updated pics, go check out this post instead
… so easy to make!
Because I only make this when we are entertaining and sometimes our parties are large, the last time I made this, I doubled the recipe and that’s how it’s shown:
2 boxes of frozen chopped spinach, thawed (Aldi – 99 cents this time around)
2 cans of water chestnuts, drained and chopped (I can never find the chopped ones in store)
2 cups of mayo (I do NOT use my homemade stuff here, Hellmans is the choice…at least it’s gluten free?)
2 containers (16 ounce) of sour cream (I use full fat, feel free to use low/no fat)
6 stalks green onions, sliced
2 packages of Knorrs Vegetable Soup Mix (dry mix)
*How do you like them nails?
That’s my manicure that I used to give myself to save $20 or so each week! Certainly need to get back on track there!*
The first thing you need to do is open that spinach and squeeze ALL the excess water out. If you don’t, your dip will be watery and not have any fluffiness (unlike MY waistline. Here, you want fluffiness). Squeeze out with your hands …. try not to let too much of the green stuff get away from you!
Toss that spinach in a large bowl and add the mayo, sour cream, water chestnuts and veggie soup mix. Mix well … and then mix some more. Make sure it’s mixed really, really good.
Toss in the green onions, and mix a little more.
Cover with a shower cap (!) and place in the fridge for at least an hour to allow the ingredients to do a meet and greet and make friends with each other.
When ready to serve, grab yourself a round loaf of uncut pumpernickel bread. This year, we had to order it from the bakery at Publix and go back and pick it up Saturday morning at 10am. I was NOT happy about having to go to the store the morning of the party.
Cut off the top 1/3 of the bread and then tear out the inside, leaving about 1/2 inch of crush in the “bowl”. Tear up the pieces you cut and pulled out into bite size, scoopable pieces. Fill the “bowl” with the spinach dip and spread the torn pieces around the outside of the bowl on a platter. We generally do two loaves – one for the bowl and one for the torn pieces because you will run out of bread as everyone will be dipping and scooping all night long. That’s why I also recommend leaving some tortilla chips on the side or crackers.
#HolidayParties #Entertaining #Dips