Great tasting dip served in a bread bowl is a welcome addition to any Super Bowl party. Using Knorr dry vegetable soup mix and finely chopped water chestnuts add extra flavor and texture to this spinach dip. If you don’t like spinach, you can leave it out. The spinach adds color and flavor, but the dip is delicious without it.
Western New York shoppers can find all the ingredients for stuffed sweet bell peppers at local retailers:
- Budwey’s Markets (see website for location nearest you)
- Tops Markets (see website for location nearest you)
- Wegmans (see website for location nearest you)
You can make your own ranch dressing dry mix to use in this recipe. A 12-ounce bag of fresh spinach can be substituted for the frozen spinach in bread bowl dip recipe. Remove the stems, coarsely chop the spinach leaves and stir into the dip as you would frozen spinach.
Serve with an assortment of raw vegetables such as celery and carrot sticks, zucchini or cucumber rounds, broccoli or cauliflower florets, red and green bell pepper wedges.
You’ll save the scooped out bread center and cut it into cubes to serve with the raw vegetables for dipping.
Spinach vegetable dip in a bread bowl recipe
- 3 cups sour cream
- 1 cup plain Greek yogurt
- 1 package (10- ounces) frozen chopped spinach, thawed and drained, squeeze out all water
- 1 package dry ranch dressing mix
- 1 package dry Knorr vegetable soup mix
- 1 clove garlic, finely minced
- 1 can (8 ounces) water chestnuts, finely chopped
- 1/2 cup red bell pepper, diced
- 1 large round rye, pumpernickel or marble rye bread (approximately 2 pounds)
- In large bowl, mix together sour cream, yogurt, ranch dressing mix, vegetable soup mix and garlic until well blended.
- Fold in spinach, minced water chestnuts and diced red bell pepper. Cover and refrigerate at least 2 hours, overnight is preferable for flavors to mix completely.
- Cut center from rye bread, cut down about 1-1/2 inches. Cut center into roughly 1/2-inch bread cubes and set aside for dipping.
- When ready to serve, spoon dip into hollowed out bread until full and serve with celery sticks, carrot sticks, bell pepper slices, broccoli florets, cauliflower florets and bread cubes.
- Refill dip as needed. Don’t forget to eat the bread bowl (reserve some dip in the bowl) with dip.
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