These spinach dip recipes are popular and time-honored party appetizers. Serve spinach dip with crispy crackers, warm pita bread, French bread, thick potato chips and vegetable crudités.
Spinach Dip in Bread Bowl
Makes about 4 cups, serves 8-10
Make Ahead Spinach Dip
Make spinach dip up to 2 days in advance. Store in tightly sealed container in the refrigerator. Make and fill bowl just before serving
Hollow out bread bowl and lightly crisp before filling. Place in hot 400F oven for 5-8 minutes, depending on texture of bread. Keep an eye on it to avoid burning.
For the Spinach with Bread Bowl - Hollow out a round loaf of sourdough or Italian bread and fill the "bread bowl" with this creamy herb flavored spinach mixture.
1 large garlic clove
1/2 cup chopped green onions, with tops
1 10-ounce package frozen chopped spinach, thawed and drained well
1 cup sour cream
1/2 cup to 1 cup mayonnaise
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon Worcestershire sauce
Dash hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 round loaf crusty bread (country white, sourdough, rye, Italian etc.)
In a blender or food processor, finely mince garlic and green onions. Add remaining ingredients except bread and paprika. Blend until smooth. Adjust seasonings as needed.
Just before serving, make the bread bowl. Cut 1-inch off the top of the round bread loaf and save it for lid. Remove bread from the loaf center, hollowing out the bread.
Stir spinach dip and spoon into the bread bowl. Sprinkle lightly with paprika. Serve with bread chunks and/or crackers
Salmon and Spinach Dip
Makes about 4 cups
1 7 1/2-ounces canned salmon
10 ounces frozen chopped spinach, thawed and thoroughly drained
1 cup plain lowfat yogurt
1/2 cup mayonnaise
1/2 cup fresh parsley, chopped
1/2 cup green onions, thinly sliced
1/2 teaspoon dried basil
1/2 teaspoon dried dill
1/4 teaspoon lemon zest
Assorted raw vegetables, crackers, chips
Drain salmon through a colander and flake. Combine flaked salmon with mayo, parsley, green onions, basil, dill and lemon zest. Chill several hours to blend flavors. Serve dip with vegetables and crackers.
Bacon and Spinach Dip
Makes about 3 cups
1 10-ounce package frozen chopped spinach, thawed and thoroughly drained
4 strips bacon, cooked until crisp, drained and crumbled
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1 clove garlic, minced
Salt and pepper to taste
Drain spinach and squeeze dry. In a bowl, combine spinach, cooked bacon and rest of ingredients. Season with salt and pepper. Chill 8 hours or overnight. Serve spinach dip with vegetable crutite or crisp crackers
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