Spinach Dip

Total Time:
15 min
Prep:
15 min
Ingredients
  • 1 large clove garlic
  • 1/2 cup chopped scallions (white portion only)
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained well
  • 1 cup sour cream
  • 1/2 to 1 cup mayonnaise
  • 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
  • 1 teaspoon Worcestershire sauce
  • 1 dash hot pepper sauce or more to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1 round loaf crusty bread (country white, pumpernickel, etc.)
  • Paprika
Directions

In a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except the bread and paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, make a bread bowl: Cut about an inch off the top of the round of bread and save it for a lid. Remove the bread from the center, hollowing out the loaf. Stir the dip well and place in the bread bowl. Sprinkle lightly with paprika. Serve the removed bread chunks along with crudites for dipping.


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    9 Reviews
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    Suggestion -- use 1/2 c. mayo + 1/2 c. cream cheese - better consistency. Be sure to drain the spinach very very well (and I usually add more spinach). If you don't like the idea of frozen spinach....just cook fresh mini spinach (or cut a bunch into smaller pieces) - steam for a short while till cooked, then let spinach cool and continue with this very easy recipe. Worcestershire is optional - I've made it with and without - no biggy in change of flavor.
    I had to adjust some of the ingredients a bit. In order to mellow the flavors I added a little bit of plain lowfat yogurt, which seemed to work well. Definitely don't overdo the salt, at first. Make it and then add salt to taste.
     

     
    Looking forward to bringing this to my next potluck!
    I pretty much followed the recipe, except :)
     

     
    I used 6oz of cream cheese instead of mayo. I dislike mayo (and MWSD) and wanted a slightly firmer dip.
     

     
    For me this one is a keeper. Thanks for posting it!!
    This recipe is a great base for an amazing spinach dip. Last holiday season, I added a little yellow onion to food processor mix as well as a few extra cloves of garlic. Also, I added tad more salt and white pepper give it some more kick. I agree with the comment about draining the spinach thoroughly - and don't mince the water chestnuts too much. People like the little crunch for some varied texture.
     

     
    I was told by serious spinach dip enthusiasts that it was the best they've ever had!
    This recipe is not that different from the one we all know from the back of a dry soup packet. I have been making it for years and find that those that don't have good luck with the recipe do not drain the spinach well. It must be drained and squeezed (yes, your hands are the best tools in the kitchen) for best flavor and results. This allows for both texture and flavor.
     

     
    JP from the Dogwood City
     

     
    I made this recipe for my parents and grandparents and other various family member. they loved it so much i had to make a second batch twice as big so that everybody could take some home.
     
    thanks
    This dip is very cool and refreshing!
    I'll begin by saying that I really like store bought spinach dip and this wasn't anything like it. It didn't have the smooth taste and the spinach flavor didn't come through. The sour cream and mayonaise were overpowering. In fact, I simply couldn't eat it. I was so disappointed!
    Very tasty!
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