Cold spinach dip in a bread bowl is easy to make and absolutely delicious. This creamy, crowd-pleasing appetizer combines spinach, crunchy water chestnuts, and flavorful vegetable seasoning in an edible bread bowl. With just 5 minutes of preparation and at least 1 hour of chilling, it's a wonderful make-ahead choice for parties, potlucks, game day, and holiday gatherings.
Short answer: Cold spinach dip in a bread bowl is an easy, no-cook appetizer made with sour cream, mayonnaise, Knorr Vegetable Recipe Mix, spinach, and water chestnuts. Allow 5 minutes for preparation, plus at least 1 hour of refrigeration. The recipe serves 24.
Jump to:
Quick Look at the Cold Spinach Dip Recipe
- Prep time: 5 minutes
- Chill time: At least 1 hour
- Total time: 1 hour 5 minutes
- Servings: 24
- Difficulty level: Easy
- Make-ahead: Prepare the dip up to 3 days in advance and store it in an airtight container in the refrigerator. Fill the bread bowl just before serving.
Ingredients for Spinach Dip in a Bread Bowl
- The Spinach Dip: This recipe uses light sour cream, mayonnaise, Knorr Vegetable Recipe Mix, frozen chopped spinach that has been thawed and squeezed dry, and chopped water chestnuts. The seasoning mix adds flavor, while the water chestnuts provide a nice crunch. The most time-consuming part is squeezing the spinach!
- The Bread Bowl: A round loaf of store-bought bread, weighing approximately 1½ to 2 pounds, makes an edible serving bowl. Choose a loaf with a sturdy crust and a soft interior so it holds the dip without falling apart.
Step-by-Step Spinach Dip Bread Bowl Directions
- Mix the base: Beat the sour cream, mayonnaise, and Knorr Vegetable Recipe Mix in a medium bowl with an electric mixer until well combined. Alternatively, combine the ingredients in a food processor fitted with a steel blade.
- Add the veggies: Add the thawed, drained, and squeezed-dry chopped spinach and chopped water chestnuts. Use a silicone spatula to fold them into the creamy mixture until evenly combined.
- Chill the dip: Cover the spinach dip with plastic wrap and refrigerate it for at least 1 hour. This allows the dried vegetables in the seasoning mix to soften and the flavors to blend. The dip is even better when made the day before serving.
- Cut the top off the bread: Use a bread knife to cut the top off the round loaf.
- Hollow out the bread: Using a small paring knife, cut around the inside of the bread round, leaving approximately a 1-inch border. Scoop out the interior by hand, leaving a sturdy shell to hold the dip.
- Fill the bread bowl: Spoon the chilled spinach dip into the hollowed-out bread bowl just before serving.
- Serve: Line a wooden platter with kale for a decorative touch, place the filled bread bowl in the center, and arrange baby carrots, celery sticks, grape tomatoes, sliced cucumbers, and Ritz crackers around it. Cut or tear the reserved bread into bite-sized pieces for dipping.
If you want an easy appetizer for a party, cold spinach dip in a bread bowl needs 5 minutes of prep and 1 hour in the refrigerator, and the creamy dip with crunchy water chestnuts goes well with fresh vegetables and crackers. Yum!
PudgeFactor's Test Kitchen Tips
- Choose the right loaf: Pick a round loaf that is soft and chewy inside but has a thick crust that holds up when you add the dip.
- Don't waste the bread you scoop out: Cut or tear the top slice and the inside bread into bite-sized pieces for dipping.
- Squeeze the spinach dry: Frozen chopped spinach holds a lot of water, and the dip turns watery if the spinach is not squeezed dry. Squeeze out the water by hand, then finish in doubled paper towels. The 12-ounce package weight is before squeezing; approximately 7 ounces (198 grams) remain afterward, and that is the amount that goes into the dip.
- Add the dip just before serving: Filling the bread bowl too far in advance can cause the bread to become soggy. Keep the dip refrigerated separately and assemble the bread bowl when you're ready to serve.
- Make the dip in advance: Once made, store the dip in an airtight container in the refrigerator for up to 3 days. I think it's even better the next day because the extra time allows the flavors to blend.
- Keep the dip cold: Because this dip contains sour cream and mayonnaise, keep it refrigerated until serving. Do not leave it at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F. For longer gatherings, serve smaller portions and replenish them with fresh chilled dip.
- Avoid freezing the dip: Freezing is not recommended because the sour cream can separate when thawed, affecting the dip's creamy texture.
In Case You Were Wondering
Fat-free plain Greek yogurt is a possible alternative to some or all of the sour cream or mayonnaise if you want a lighter version. Cream cheese or freshly grated Parmesan cheese could also create a different flavor and texture. However, these substitutions have not been tested in this PudgeFactor recipe, so the results may differ from the original.
Crackers, fresh vegetables, and pieces of bread removed from the bowl are all excellent choices. You could also serve tortilla chips, breadsticks, pita chips, or pretzel bites. I especially like arranging a variety of colorful vegetables around the bread bowl for a party presentation.
Ranch seasoning and salad dressing mix is a possible alternative to Knorr Vegetable Recipe Mix, although the dip will have a different flavor. Because seasoning mixes vary in salt content and ingredients, the result may differ. The original PudgeFactor recipe uses Knorr Vegetable Recipe Mix.
Water chestnuts provide a pleasant crunch but can be omitted if you prefer a smoother dip. Chopped green onions are another possible addition, although they will give the dip a different flavor and texture. This variation has not been tested in the original PudgeFactor recipe.
I've found that cooking the chopped spinach is unnecessary for this recipe. I use frozen chopped spinach that has been thawed and thoroughly squeezed dry. Removing as much excess moisture as possible is the key to a thick, creamy dip.
Need a little help with this recipe?
Have a question? Leave me a comment below-I'm always happy to help! For another way to explore a change or work through a cooking problem, try an option below.
These optional helpers open ChatGPT (AI) in a new tab, keeping this recipe open. Review the prepared question and send it if needed. AI suggestions may be untested and can be wrong.
The helpers need JavaScript to load. You can still leave your question in the comments below.
Question didn’t appear? Copy it here.
Select and copy a question below, then paste it into ChatGPT.
More Bread Bowl and Party Dip Recipes
Serving dips at parties, potlucks, and other gatherings is popular. Here are some of my favorites:
Did you make this recipe? We'd love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don't forget to follow us on Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you'll come back!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Cold Spinach Dip in a Bread Bowl
Equipment
- Electric mixer or food processor
- Silicone Spatula
- Bread Knife
- Small paring knife
Ingredients
- 16 ounce (454 grams) carton light sour cream
- 1 cup (8 ounces, 227 grams) mayonnaise
- 1.4 ounce package Knorr Vegetable Recipe Mix (See Tip 1)
- 12 ounce package chopped spinach, thawed and squeezed dry (See Tip 2)
- 8 ounce can water chestnuts, drained and chopped
- 1 round loaf of bread (1 ½ to 2 pounds)
Instructions
- Beat together the sour cream, mayonnaise, and Knorr Vegetable Mix in a medium bowl until well combined.
- Add the chopped spinach and water chestnuts, and stir to combine.
- Cover and refrigerate the spinach dip for at least one hour to let the Vegetable Mix soften and incorporate into the dip.
- Cut off the top of the bread round (See Tip 3)
- Using a small paring knife, cut around the inside of the bread round, leaving about an inch border; hollow out the bread bowl.
- Transfer the spinach dip to the hollowed bread bowl. Serve with veggies, crackers, etc.
- Yield: 24 servings. (See Tip 4)
Video
Tips/Notes
- May substitute Ranch Seasoning, Salad Dressing, and Recipe Mix.
- I started with a 12-ounce package of frozen chopped spinach. After I squeezed out the water, I had about 7 ounces of chopped spinach. Squeeze out as much water as possible to keep the dip from being runny.
- If desired, cut the top of the bread round into pieces and serve with the spinach dip.
- If stored in an airtight container in the refrigerator, this dip should last for three days. However, freezing spinach dip is not recommended. The reason is that the sour cream does not retain its texture well after thawing, affecting the overall quality of the dip.
Leave a Reply