Spinach dip is a party classic that never quits and while you can buy it pre-packaged at just about any grocery store in north america, i's not the healthiest thing to fill up on... Improve that with fresh spinach, get fantastic flavour by using vegetable soup mix, plus offer both variety and style by serving with both sourdough and pumpernickel bread (also tastes great with gluten-free options like carrot chips.)
You Will Need:
3 bunches Fresh Spinach
2 pkgs Vegetable Soup Mix (Knorr's is best but the cheaper substitute works well too)
750mL Sour Cream (1&1/2 tubs)
1 loaf Sourdough Bread
1 loaf Pumpernickel Bread
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Step 1: Spinach
First remove any brown pieces from your bundles of spinach.
Boil in a large pot of water on medium-high heat and toss in the spinach by the handful, cooking until all the leaves shrink in size. Time will vary depending on the size of your pot and the amount of spinach - try not to overcook it but don't worry too much about it either.
Once it's done, strain the water from your spinach and then set aside to let cool.
Once cool, use a pair of clean scissors to snip the leaves into smaller pieces. (You can also use a blender or food processor if you prefer - you'll get soft, pale green dip that tastes just as delicious.)
Step 2: Seasoning
Take two packages of any brand of dry vegetable soup mix and crush until all the shards of dried vegetable have become considerably smaller (approximately 1/3 - 1/4 of their original size.)
You can place each package inside a plastic bag and grind or crush with a heavy implement such as a meat cleaver or use a blender or a food processor to achieve the desired result.
Step 3: Dip
Mix the crushed-up soup mix into the sour cream and set aside, allowing it to soak up the powdered seasoning and allowing the dried vegetables to soak up the sour cream.
Next add the cooled, chopped spinach and mix.
Refrigerate and serve cool when ready.
Step 4: Bread
Take a sharp knife and cut around each loaf of bread as if you were carving a pumpkin.
Next insert one/two very clean hands inside and carefully remove the top, making sure to leave at least an inch of bread between the bottom and the breach.
Slice the inserts into small, bite-sized cubes. You can serve like with like, make a lovely black and white mix or do a switch and serve sourdough cubes with a pumpernickel bread bowl and vice versa.
Bag the bread-bowls and cubes in air-tight plastic bags for serving later.
Step 5: Serve
Guaranteed to be a hit no matter how you serve it - this is the world's best spinach dip.
Feel free to make it your own and serve with carrot chips for a gluten-free option, switch the sour cream for hummus or any other vegan base, etc.
Click below for an instructable on Homemade Hummus:
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