Last Updated on December 9, 2024 by Kiersten
This easy spinach dip in a bread bowl recipe comes together in only 10 minutes, can be made ahead of time, and works for every kind of event.
My mother-in-law has been making this spinach dip in a bread bowl along with her stuffed mushrooms for decades. It’s the perfect appetizer to make if you don’t know what to bring to a party or church function.
It’s also the perfect appetizer idea if you’re extremely short on time the day of an event. While everyone loves appetizers like homemade Italian stromboli or sourdough sausage bread, prep time doesn’t always work out how we want it to.
The spinach dip can be made a night or two ahead of time. As a bonus, the dish can easily serve 20 to 30 people as part of a broader appetizer table.
What Type of Bread to Use for Spinach Dip
This recipe uses large round pumpernickle dip bread. If you can’t easily find it where you live, an artisan sourdough loaf would work well also.
Which ever bread you prefer, I would recommend buying two loaves so that there is enough bread as it tends to get eaten rather quickly.
Spinach Dip in a Bread Bowl Recipe
Ingredients:
- 12oz frozen chopped spinach
- 4 oz can sliced water chestnuts
- 1 small yellow onion
- 1 cup mayonnaise
- 1 cup sour cream
- 1 package Knorr Leek or Vegetable dry soup mix
- 2 large round loaves of pumpernickel bread
Instructions:
- Cook and drain the spinach, set aside.
- Chop the onion and water chestnuts. I pulse them in my food processor to get this done in less time.
- Mix together the mayo, sour cream, onion, and water chestnuts until combined. Fold in the spinach. If you are making this a day or two ahead of time, you can mix the spinach dip in the container you plan to store it in.
- Add the Knorr dry soup mix and stir until evenly incorporated.
- Cover and refrigerate for at least 2 to 3 hours before serving to allow the flavors to develop.
How to Assemble the Bread Bowl for Serving
- Cut a round opening into the loaf of bread about 3/4 of the way down. Take care not to cut through the bottom. Pull the top off and form a bread bowl. Cut away any extra bread that may have been left behind.
- Cube the bread which was removed. If you are feeding more than 6 people, cube a second loaf of bread and store in a gallon sized storage bag until ready to serve.
- Spoon the dip into the center of the bread bowl and arrange the cubed bread on a large platter around the bread bowl. If transporting, securely cover the entire platter in plastic wrap to hold the bowl and bread cubes in place during travel.
Storing Leftover Spinach Dip
If there are any leftovers, remove the dip from the bread bowl with a spoon and store in a container refrigerated for up to 3 days.
If there is no bread left, the spinach dip is excellent with fresh vegetables or your favorite kind of crispy crackers for an easy snack.
Spinach Dip in a Bread Bowl
Make spinach dip in a bread bowl to bring along to your next gathering. This recipe comes together in only 10 minutes, can be made the ahead of time and works for every season!
Ingredients
- 12oz frozen chopped spinach
- 4 oz can sliced water chestnuts
- 1 small yellow onion
- 1 cup mayonnaise
- 1 cup sour cream
- 1 package Knorr Leek or Vegetable dry soup mix
- 2 large round loaves of pumpernickel bread
Instructions
- Cook and drain the spinach, set aside.
- Chop the onion and water chestnuts. I pulse them in my food processor to get this done in less time.
- Mix together the mayo, sour cream, onion, and water chestnuts until combined. Fold in the spinach. If you are making this a day or two ahead of time, you can mix the spinach dip in the container you plan to store it in.
- Add the Knorr dry soup mix and stir until evenly incorporated.
- Cover and refrigerate for at least 2 to 3 hours before serving to allow the flavors to develop.
- To prepare for serving, cut a round opening into the loaf of bread about 3/4 of the way down. Take care not to cut through the bottom.
- Pull the top off and form a bread bowl. Cut away any extra bread that may have been left behind.
- Cube the bread which was removed. If you are feeding more than 6 people, cube a second loaf of bread and store in a gallon sized storage bag until ready to serve.
- Spoon the dip into the center of the bread bowl and arrange the cubed bread on a large platter around the bread bowl. If transporting, cover the entire platter in plastic wrap to hold the bowl and bread cubes in place during travel.
- If there are any leftovers, remove the dip from the bread bowl and store in a container refrigerated for up to 3 days. If there is no bread left, the spinach dip is excellent with fresh vegetables or crispy crackers as a quick snack.
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