My gift to the world: The most delicious spinach dip. Guests at parties won’t be able to get enough! You’ll be a culinary celebrity with this dip. The best part is the recipe is very low in fat. The dip itself is virtually fat-free if you use light or low-fat ingredients!
8 oz. fat free or low fat sour cream
8 oz. fat free or light mayonnaise
1 envelope vegetable soup mix
3/4 cup red onions, chopped into teeny-tiny pieces
10 oz. (1 package) frozen chopped spinach
1 large round loaf of bread for bread bowl, unsliced
additional small loaf of bread
Steps for the dip:
1) Defrost the spinach according to directions and drain it.
Tip: I like to put the spinach in the refrigerator overnight and then drain it the next day. When I don’t have that kind of time, I usually take it out of the package and put it in the microwave for 5-8 minutes and drain it.
2) Chop the onions very fine.
Tip: If you have access to a salad bar with onion slivers or onion rings, grab a nice handful of those and chop them. It saves a lot of time and you don’t get any onion juice in your eyes.
3) Mix the onions, sour cream, mayo, and soup mix in a medium bowl.
Tip: If you bought an 8 oz. container of sour cream, dump that in the bowl first. Then, fill that container up with mayonnaise. It’s one less measuring cup you’ll have to wash! Also, try using a bowl that has a matching lid. You won’t have to fumble around with aluminum foil or saran wrap.
4) Add the spinach to the mixture.
Tip: It doesn’t really matter if the spinach is warm or cold when you add it in. As long as it’s not boiling hot, it won’t counteract with the sour cream. At least not that I’ve seen.
5) Cover the dip and stick it in the fridge. Let it chill for at least an hour.
Tip: If the dip is covered, the flavors will blend together very nicely. The longer you chill the dip, the better it will taste.
Steps for the bread bowl:
1) Start with the round loaf. Get a long serrated knife that will cut through the bread. You’re going to cut horizontally, about halfway through the loaf. Set the top aside.
2) Cut down along the inside of the bottom half of the round loaf, about an inch from the circumference of the loaf, leaving the bottom in tact. Remember: It’s supposed to be a bowl.
Tip: Try to leave this middle part in tact as one piece, or as large chunks. You will use it as bread to serve with the dip.
3) Pull out the middle part and cut it into chunks. Set the chunks aside.
4) Along the outside of the bread bowl, make slits about one inch apart to make for easy peel-apart pieces when the excess bread is used up.
5) Place the bowl and pieces from the middle on a large serving tray. Do not cut the top yet!
Tip: Let the inside of the bowl and the chunks you cut from the middle sit out in the open for about an hour so they can begin to crisp a little.
6) Grab your extra loaf and cut it into pieces to put around the bowl.
Tip: Pumpernickel works nicely for this. I like to use a round Italian loaf and pumpernickel for my extra bread. It adds color and flavor.
7) Cut the top of the bread bowl into even 1-inch chunks. Usually you can cut it into a four-by-four formation. Keep the pieces together to look like the top is still in tact.
8) Pour the chilled spinach dip into the bread bowl, and carefully put the “top” of the bread bowl back on. If you kept the pieces together as if they had never been cut, this will be very easy to do.
9) Serve and enjoy!