Spinach Dip
A sour-cream based dip with spinach, water chestnuts, and seasoned with Knorr's vegetable mix. It's simple, and perfect for sharing.
Servings: 8
Ingredients
- 1 tablespoons extra virgin olive oil
- 1/4 cup shallot diced
- 8 ounces canned water chestnuts finely chopped
- 1 1/2 cup sour cream
- 1 cup mayonnaise
- 10 ounces frozen, chopped spinach, thawed
- 4 ounces Knorr vegetable mix package
- 1 sourdough round
Instructions
- Over medium high heat, saute diced shallots in a skillet with a little extra virgin olive oil. Cook for about 3 minutes, or until shallots are translucent.
- Transfer shallots to a medium bowl.
- Add the diced water chestnuts to the bowl with shallots.
- Open the package of thawed frozen spinach and wrap it in a kitchen towel and ring out the excess water. Add the spinach to the bowl.
- Add the sour cream, mayonnaise, and vegetable mix. Mix thoroughly together.
- Cover and refrigerate at for at least two hours or overnight.
- When ready to serve, slice off the top part of the sourdough round. Hollow out the loaf by removing the bread.
- Butter the insides, and spoon in the dip into the round for serving.
- Cut up the bread that was removed from the shell into bite-sized chunks.
- Arrange round and bread on a platter and serve.
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Notes
You can also add a variety of raw veggies for dipping as well.