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Spinach Dip In A Bread Bowl

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!
Prep Time20 mins
Chill Time2 hrs
Total Time2 hrs 20 mins
Servings: 15
Calories: 259kcal
Author: Michelle / Now Cook This!


  • 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!

Recipe Notes

  • 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. 
Tried this recipe? I'd love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!