The Galley

Sensational Spinach Dip

This dip is always a crowd-pleaser. My mother-in-law passed on this recipe to me when my husband and I were first together – as it was a favourite of his!

Aside from the time too chill, this recipe is also a quick and easy to make. If I am in a rush I forgo the chill time. Along with bread, you can also serve cut up veggies with it.

 

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Sensational Spinach Dip

This dip is always a crowd-pleaser. My mother-in-law gave me this recipe when my husband and were first together – as it was a favourite of his!

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Aside from the time too chill, this recipe is also a quick and easy to make. If I am in a rush I forgo the chill time. Along with bread, you can also serve cut up veggies with it.

  • Author: Cyndi Mills
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 people 1x

Ingredients

Scale
  • 1 ¼ cup mayonnaise
  • 1 ¼ sour cream
  • 1 pkg Swiss Knorr Vegetable Mix (without noodles)
  • 1 pkg. frozen chopped spinach thawed and drained. Squeeze the water out.
  • ½ cup diced red onion
  • 1 loaf of sourdough bread
  • 1 loaf of rye bread

Instructions

  1. Mix the first five ingredients by hand or with a mixer.
  2. Chill dip for a few hours.
  3. Hollow out sourdough loaf so you are left with a “bread bowl.” Keep the bread you have removed and tear or cut into cubes. They will be used to eat with the dip.
  4. Tear or cut the other loaf of bread into cubes.
  5. Store bread in an airtight container or plastic bag until ready to serve.
  6. Once the dip is ready, and just before serving, scoop dip into bread bowl.
  7. If you have a large platter, you can put the bread bowl in the middle and surround it with bread or have the bread bowl on one plate with the bread in a bowl.
    Notes: once the dip is gone, you can tear the bowl into pieces and eat it. You can also cut up vegetables to serve with the dip.

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Cyndi Mills - Owner | Publisher CMF Magazine

Admittedly the Queen of Typos, Cyndi Mills strives for none, but one or two always seems to slip in. She apologizes! Over the last 29 years Cyndi has had the opportunity to move around the country with her husband, Scott and their four children. Having lived in Chilliwack, Edmonton, London, and Petawawa. She stumbled into the world of journalism by accident – looking for a career that could give her the flexibility to work from home to be with her children and support her husband's military career. Cyndi is also a military parent as her two oldest children are in the military. Raising her third and fourth teenagers, she tries to keep sane by walking, gardening, writing, and spending time with her family while running Canadian Military Family Magazine.

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