Spinach Dip
Source of Recipe
Betty Crocker
Recipe Introduction
Preparation time: 15 minutes
Chill time: 4 hours
Makes about 3-1/2 cups
List of Ingredients
- 1 package (10 ounces) frozen chopped spinach, thawed
- 1 cup mayonnaise or salad dressing
- 1 cup sour cream
- 1 package (1.4 ounces) vegetable soup and recipe mix
- 1 can (8 ounces) water chestnuts, drained and chopped
- 1 medium green onion, chopped (1 tablespoon)
- 1 round uncut loaf bread (about 1 pound), if desired
Instructions
- Squeeze spinach to drain; spread on paper towels and pat dry. Mix spinach, mayonnaise, sour cream, soup mix, water chestnuts and onion. Cover and refrigerate at least 4 hours to blend flavors and soften soup mix.
- Cut 1- to 2-inch slice off top of bread loaf; hollow out loaf, leaving 1/2- to 1-inch shell of bread on side and bottom. Reserve scooped-out bread and top of loaf; cut or tear into pieces to use for dipping. Spoon spinach dip into hollowed-out loaf. Arrange bread pieces around loaf.
- Or serve dip in bowl with raw vegetable sticks or assorted chips and crackers for dipping.
Final Comments
1 Tablespoon: 40 Calories (35 from fat)
Lighter Spinach Dip: For 2 grams of fat and 30 calories per serving, use reduced-fat mayonnaise and sour cream.
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