Spinach Dip in Pumpernickel
Submitted by papoo1996
Creamy spinach dip with sour cream, mayo, water chestnuts, and vegetable soup mix served in a hollowed pumpernickel bread bowl. A retro party classic that keeps for a week in the fridge.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
6 hrsIf you’ve ever been to a potluck, a tailgate, or a holiday party anywhere in America, you’ve probably eaten some version of this dip. And there’s a reason it never goes out of style.
Frozen spinach, sour cream, mayo, vegetable soup mix, chopped water chestnuts, and onion get stirred together and chilled for at least 6 hours so the flavors meld into something irresistible.
Serve it spooned into a hollowed-out pumpernickel round with the leftover bread cut into cubes for dipping.
The water chestnuts are what set this one apart. That unexpected crunch against the creamy base keeps people coming back for more.
Kitchen Tips
- Drain and squeeze the frozen spinach until bone-dry. Watery spinach makes a thin, runny dip that slides off everything.
- Chill the full 6 hours. I know it’s tempting to dig in early, but the soup mix needs time to hydrate and the flavors need time to come together.
- This keeps in the fridge for up to a week, so make it well ahead of your party without any stress.
- Serve with raw veggies alongside the bread cubes for a lighter option. Carrot sticks, bell pepper strips, and cucumber rounds all work great.
Ingredients
Directions
In a bowl, mix all ingredients except bread.
Chill 6 hours before serving.
May be refrigerated for 1 week.
Spoon into hollowed pumpernickel round loaf.
Reserve remaining bread and cut into squares for dipping.
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