Spinach Dip
Classic spinach dip of sour cream and mayonnaise with chopped spinach, Knorr Swiss leek soup mix, scallions, dill and Italian dressing mix, chilled several hours. Makes about 4 1/2 cups.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
Jump to: Ingredients | Instructions | Tips | Questions | Print recipe
This is the spinach dip everyone asks for at a party. Sandra Mills mixes sour cream and mayonnaise with well-drained chopped spinach, Knorr Swiss leek soup mix, scallions, dill and a teaspoon of Good Seasons Italian dressing mix.
Chill it for several hours or overnight so the soup mix softens and the flavors come together. She serves it with Doritos and raw vegetables, and it is the classic dip for a hollowed-out pumpernickel loaf.
Ingredients
- 1 pint sour cream
- 1 cup mayonnaise
- 3/4 package Knorr Swiss Leek soup mix, about 1/2 cup (dry)
- 1 package frozen chopped spinach, thawed and well drained
- 1/2 cup scallions, chopped
- 1 teaspoon dry dill
- 1 teaspoon dry Italian salad dressing mix (Good Seasons)
Instructions
- Combine. Combine all of the ingredients and mix well.
- Chill. Chill several hours or overnight.
- Serve. Serve with Doritos and raw vegetables.
Tips
- Squeeze the thawed spinach very dry in a towel; extra water makes the dip runny.
- Sandra's serving idea: any dip can be served in a round loaf of unsliced pumpernickel bread. Cut a well in the loaf, fill it with dip, and tear the top into bite-sized pieces for dipping.
Questions about this recipe
- Can I make spinach dip the day before?
- Yes. Sandra chills it several hours or overnight, and it tastes best after resting.
More hors d'oeuvres recipes
All hors d'oeuvres recipes | All recipes | Cooking guide and safe temperatures