This Spinach Dip In A Bread Bowl is one of my all-time favorite go-to recipes for parties and get-togethers. It’s quick and easy to make with just a few simple ingredients and is sure to earn rave reviews from your guests!
If you’re looking for a super delicious crowd-pleasing recipe for all those upcoming holiday parties, give this simple classic spinach dip a try. The combination of the creamy, flavorful dip and rye and pumpernickel bread dippers is a total winner!
I’m excited to share this spinach dip recipe with you today because I have been IN LOVE with it ever since I was a kid. I was hooked from my very first bite! My mom got the recipe from her friend Betty, and she made it for just about every party I can remember. It was her signature party snack.
Where was I at those parties? Wherever the spinach dip was, sneaking in as many dips as I could without making a dang fool of myself – because I could and wanted to eat the whole entire thing. But my mom did teach me manners, so I made sure to play nice and share with everyone.
And I do mean everyone. This spinach dip is always a hit and always disappears! I have even seen the most serious non-spinach-eatin’ people throw caution to the wind and devour this dip.
To this day, you will still find me hovering around the bread bowl!
INGREDIENTS YOU NEED:
- Frozen chopped spinach
- Sour cream
- Lemon juice
- Vegetable soup mix
- Round rye bread (unsliced)
- Round pumpernickel bread (unsliced)
If you can’t find a round loaf of pumpernickel bread, just go ahead and use two round loaves of rye bread. Even though they look different (pumpernickel is dark brown), pumpernickel is actually just a variation of rye bread, so they taste very similar. I like using the pumpernickel because the contrasting colors of bread make for a more interesting presentation.
HERE’S A QUICK LOOK AT HOW TO MAKE SPINACH DIP IN A BREAD BOWL:
TIPS & TIDBITS:
- To thaw the spinach, I either put it in the refrigerator overnight or run it under cool water in a mesh strainer, breaking it apart with my fingers. You don’t want to put warm or hot spinach into your cold sour cream and mayonnaise (or burn your hands when you squeeze it out), so if you use hot water or the microwave, be sure to run the spinach under cold water afterwards until it is cold.
- Make sure you squeeze as much water out of the spinach as possible after it is defrosted. You don’t want your dip to be watery. You can use your hands to squeeze it out or you can put it in a mesh strainer and press out the liquid with the back of a spoon or spatula. There will be more water than you think, so if you think you’re done, give it one more squeeze just to be sure.
- You definitely need to let the dip chill in the refrigerator for at least 2 hours before you serve it. Don’t skip this step! Not only does this give all those yummy flavors time to meld together, but the dehydrated vegetables in the soup mix need time to soften up. I often just make it the night before and let it chill overnight.
- Cut your bread into nice big cubes – about one inch – so that they hold up nicely when dipping.
- Don’t let the bread bowl go to waste – as the dip starts to get low in the bowl, encourage everyone to pull off and enjoy pieces of the bread bowl too!
You can also serve this spinach dip with veggies or crackers, of course, or even a different kind of bread like sourdough, but I am telling you that the rye and pumpernickel bread are THE dippers for this spinach dip. Trust me on this one. The flavor combination is absolutely addicting!
Now…if you’ll excuse me, I have some dipping to do!
I hope you try this recipe for Spinach Dip In A Bread Bowl and love it as much as I do. Thanks for visiting today!
Spinach Dip In A Bread Bowl
- 1 (10-ounce) box frozen chopped spinach
- 16 ounces sour cream
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- 1 (1.4 to 1.8-ounce) envelope vegetable soup mix
- 1 (1-pound) loaf round unsliced rye bread
- 1 (1-pound) loaf round unsliced pumpernickel bread
- Thaw the spinach and squeeze dry. I place the spinach in a mesh strainer and run it under cool water, breaking it apart with my fingers until it is thawed. Then I use the back of a spoon or spatula to press down the spinach in the strainer and squeeze out the water. Make sure to get as much water out as possible so that your dip is not watery.
- In a large bowl, combine the sour cream, mayonnaise, lemon juice, and vegetable soup mix. Add the spinach and stir until well combined.
- Cover and place in the refrigerator for at least 2 hours. Don't skip this step, the dip needs time for the flavors to meld together and also for the dehydrated vegetables in the soup mix to soften up.
- When ready to serve, cut out the center of one of the loaves of bread (whichever one you prefer) to make a bowl. Place the bread bowl on a serving dish/tray.
- Take the bread that you cut out of the center of the loaf to make the bread bowl and cut it into 1-inch cubes. Cut the second loaf of bread into 1-inch cubes. Arrange the bread cubes around the bread bowl.
- Stir the chilled spinach dip and spoon it into the bread bowl. ENJOY!
- If you use warm or hot water or the microwave to defrost the spinach, be sure to run the spinach under cold water to cool it off before squeezing it out and adding it to the dip. You don’t want to add warm/hot spinach to the cold sour cream and mayonnaise.
- I often make this dip the night before and let it chill in the refrigerator overnight.
- You could use two loaves of rye bread if you can’t find pumpernickel (the flavors are very similar).
- You could also serve this dip with veggies or crackers or another bread like sourdough, but the combination of the dip with the rye and pumpernickel bread is outstanding!
- Don’t let the bread bowl go to waste! Encourage guests to break off and enjoy pieces of the bowl as the dip starts to get low.