Items you will need
- 1 package frozen spinach
- 1 cup sour cream
- 1 cup mayonnaise
- 1 package of dried vegetable soup mix
- A bowl or a bread bowl made from a round loaf of rye or pumpernickel
Adding chopped spinach is a quick and easy way to dress up a classic sour cream dip. This rich dip goes well with bread, crackers, even pretzels. To add visual flair to a buffet table, serve the dip in a bread bowl: Slice off the top of a rounded loaf of bread and scoop out the bread inside. Put the dip inside the bread bowl and use the bread you removed to scoop up the dip.
Thaw and drain one package of frozen spinach. Thawing should be done ahead of time; take the package out of the freezer the night before you want to prepare the dip. Drain the spinach in a strainer and/or with paper towels to remove as much moisture as possible. If the spinach is not already chopped, chop it into small pieces.
Combine 1 cup sour cream, 1 cup mayo and one package of dried vegetable soup mix in a bowl.
Add the spinach to the mixture and stir well.
Chill the mixture in the bowl for at least a few hours before serving.
Substitute low-fat versions of the sour cream and mayo for a slightly healthier dip. Experiment with additional seasonings like curry powders.
Keep refrigerated when not in use. Mayo and sour cream shouldn't be left out to get warm for long periods of time.