St Patricks Spinach Dip Rye (Printable View)
Creamy spinach blend served in a rye bread bowl, ideal for festive gatherings and casual snacking.
# Ingredient List:
→ Bread
01 - 1 large round loaf rye bread, about 1 pound, unsliced
→ Dip Base
02 - 10 ounces frozen chopped spinach, thawed and well-drained
03 - 1 cup sour cream
04 - 1 cup mayonnaise
05 - 1 packet (1.2 ounces) dry vegetable soup mix
→ Mix-ins
06 - 1/2 cup water chestnuts, drained and finely chopped
07 - 2 green onions, finely sliced
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon freshly ground black pepper
→ For Serving
10 - Extra rye bread cubes from bread bowl or second loaf
11 - Fresh assorted vegetables such as carrot sticks, celery, bell pepper strips
# How to Make It:
01 - Hollow out the center of the rye bread loaf, leaving a 3/4 inch thick shell. Cut the removed bread into bite-sized cubes for dipping.
02 - In a large bowl, combine thawed spinach, sour cream, mayonnaise, vegetable soup mix, water chestnuts, green onions, garlic powder, and black pepper. Mix thoroughly until well blended.
03 - Cover and refrigerate the dip for at least 1 hour to allow flavors to meld together.
04 - Just before serving, spoon the chilled spinach dip into the hollowed bread bowl. Arrange the reserved bread cubes and fresh vegetables around the bread bowl for dipping.
# Expert Suggestions:
01 -
- The rye bowl gets all soggy and wonderful from the dip, honestly the best part
- Ready in 15 minutes but tastes like you put in way more effort
- That perfect party appetizer that disappears before anything else
02 -
- Squeeze that spinach until your hands hurt, I'm serious about the watery mess situation
- The dip needs that chill time or the soup mix will taste raw and powdery
- Don't assemble more than an hour before serving or the bread gets too soft
03 -
- Use a clean kitchen towel or paper towels to really squeeze that spinach dry
- Let the bread cubes toast slightly in the oven for extra crunch and texture