Linda's Luscious Spinach Dip

Prep Time
Cook Time
Ready In

"This dip is always a huge hit whenever I serve it. Great in a bread bowl, or as a dip for veggies, chips (ruffled are best) crackers, scoops, or pita and bagel chips. The time doesn't include the time in the fridge to meld flavors. You can add a small jar of chopped artichoke hearts to this recipe if you like!"

Original recipe yields 10-12 servings


  • Serving Size: 1 (143.2 g)
  • Calories 296.5
  • Total Fat - 14 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 6.2 mg
  • Sodium - 285.9 mg
  • Total Carbohydrate - 37.1 g
  • Dietary Fiber - 3.8 g
  • Sugars - 6.5 g
  • Protein - 6.3 g
  • Calcium - 34.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 0.2 mg

Step 1

In a medium size bowl mix sour cream and mayonnaise together.

Step 2

In a terrycloth towel, squeeze dry the spinach, to remove as much water as you can. This is important, so your dip won't be watery.

Step 3

Add dry soup mix, pepper, garlic, green onions and spinach to sour cream/mayonnaise mixture. Mix well.

Step 4

Chill in the refrigerator for 6 hours, or overnight so flavors will meld.

Step 5

Remove top and insides of sourdough bread, and fill with dip mixture.

Step 6

Tear leftover bread into pieces for dipping in the dip.

Tips & Variations

No special items needed.


Kchurchill5 "RIP" Forever in our Kitchen

Classic recipe. Always good! I served it in a pumpernickel bread bowl. Thanks for a classic memory. Always one of my favorites.

(15 Feb 2013)


This was just what I was looking for! Everyone loved it! I had to use Knorr Vegetable Soup mix as I could not find the Leek. I will definately be making this again! Thanks Linda for sharing! Made for Billboard Recipe Tag.

review by:
(9 Feb 2013)