Thursday, 31 May 2018

Creamy Spinach Dip

This is the best crowd pleaser dip...


Whenever I make it I always get asked for the recipe, which in my mind signals an absolute hit.

The original recipe is from my Aunt in New Jersey so I feel like it has a bit of an American vibe. You can serve it at any occasion though, it tastes delicious and for some reason seems to never run out, you can even eat the serving bowl. Proper 'loaves and fishes' style dip!

What you'll need:

  • 600g frozen spinach, thawed and drained really well
  • 200ml of light mayonnaise
  • 400ml of sour cream
  • I pack of Knorr cream of vegetable soup
  • I small red onion, finely chopped
  • I loaf of bread


How to make it:

In a medium bowl mix the mayonnaise, sour cream, soup mix and chopped onion, set aside or refrigerate until ready to use.

When the spinach has thawed drain as much of the water out as possible. The easiest way to do this is to pick up small handfuls of spinach and wring the water out over a bowl or sink until almost all of the water has been squeezed out.

Once the spinach is well drained transfer to a blender and add the rest of the ingredients. Blend together until the spinach is well chopped and the other ingredients are combined. 

Cover and chill for at least two hours in the fridge to blend flavours.

Next prepare the loaf of bread for serving.



Start by slicing the top of the bread with a sharp bread knife.


Then slice around the inside as close to the crust as possible and scoop out the inside with your hand. 


Once the dip has been chilled transfer to the bread bowl and serve with the top and middle cubed and arranged  on the plate for dipping.



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