Cold Spinach Dip in a Bread Bowl

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This creamy, tangy spinach dip is the party appetizer that always disappears first.

Served cold in a hollowed-out bread bowl, it’s easy to transport and requires zero cooking.

Why You’ll Love It

  • No cooking required
  • Make it the night before for easier party prep
  • Budget-friendly ingredients
  • Feeds a crowd with minimal effort
  • The bread bowl doubles as the serving dish

Ingredients

For the Dip

  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 (1.4-ounce) packet vegetable soup mix (like Knorr)
  • 1 (8-ounce) can water chestnuts, drained and finely chopped
  • 3 green onions, thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

For Serving

  • 1 large round bread loaf (sourdough or pumpernickel work best)
  • Extra bread cubes, crackers, or vegetable sticks for dipping

Steps

  1. Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible—this step is critical for the right dip consistency.
  2. Combine the sour cream and mayonnaise in a large mixing bowl and whisk until smooth.
  3. Add the vegetable soup mix and stir to combine.
  4. Fold in the squeezed spinach, water chestnuts, green onions, garlic powder, and black pepper.
  5. Mix until everything is evenly distributed.
  6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.
  7. When ready to serve, cut a circle in the top of the bread loaf and remove the lid.
  8. Hollow out the inside of the bread, leaving about a 1-inch thick wall.
  9. Cut the removed bread into bite-sized cubes for dipping.
  10. Spoon the chilled dip into the bread bowl.
  11. Arrange the bread cubes around the bowl on a large serving platter.

Helpful Tips and Substitutions

Squeezing the spinach is the most important step—wet spinach makes watery dip.

Use a potato ricer to squeeze spinach if you have one; it removes more liquid than hand-wringing.

Greek yogurt can replace half the sour cream for a slightly tangier, lighter dip.

Skip the water chestnuts if you prefer a smoother texture, or add more for extra crunch.

Fresh spinach works too—use about 6 cups of packed leaves, wilted and squeezed dry.

A rubber spatula makes folding in the spinach easier without overmixing.

For a shortcut, use a store-bought pre-made bread bowl from the bakery section.

Serving Ideas

Serve with raw vegetables like carrots, celery, bell pepper strips, and cherry tomatoes for a lighter option.

Toasted baguette slices and pita chips hold up well without getting soggy.

Once the dip is gone, tear up the bread bowl itself for dipping—guests love this part.

For a party spread, pair with a cheese board, cured meats, and other dips.

Make-Ahead and Storage

The dip tastes better after chilling overnight, so making it ahead is actually recommended.

Store the dip separately from the bread bowl in an airtight container in the refrigerator for up to 4 days.

Don’t fill the bread bowl until you’re ready to serve—it will get soggy.

Leftover dip can be used as a sandwich spread or stirred into pasta for a quick lunch.

This dip does not freeze well due to the dairy content.

A Crowd Favorite

This spinach dip has been a party staple for decades because it just works.

Make it the day before your event and you’ll have one less thing to worry about.

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