Dip in Sour Dough

The classic party dip that disappears first, every time. Spinach, sour cream, mayo, and leek soup mix get stirred together with crunchy water chestnuts and garlic, then packed into a hollowed-out sourdough round.

The bread you scoop out of the center gets cubed and served alongside for dipping. So the bowl is the serving dish AND part of the meal. As the party goes on, people start tearing chunks off the bowl itself.

Two hours in the fridge lets the soup mix hydrate and the flavors meld. Straight out of the bowl, it’s just good. After chilling, everything smooths out and the leek and spinach flavors fully bloom.

Pro Tips

• Thaw and squeeze the frozen spinach completely dry. Any leftover water makes the dip runny and it pools in the bread bowl.
• Hollow out the bread carefully, leaving about an inch of wall thickness. Too thin and the bowl collapses under the weight of the dip.
• The water chestnuts are key. They add a clean, crisp crunch that breaks up the creamy texture in the best way.

Variations

• Add crumbled cooked bacon and shredded Swiss cheese for a richer, heartier version.
• Swap the sourdough for a pumpernickel round for a darker, more flavorful bread bowl.
• Stir in diced artichoke hearts for a spinach-artichoke dip variation.