I feel a little funny posting this “recipe” because I’m pretty sure it’s on the back of every pack of dehydrated soup mix I’ve ever bought. Nevertheless, I bring a batch of it with me to many events and people croon about needing “my” recipe – so here it is!
Spinach dip and pumpernickel bread is an easy contribution for every holiday gathering you’ll ever go to. It’s a substantial addition to the holiday spread and it’s one of those indulgent treats that doesn’t yet come in a ’100 calories or less’ diet snack aisle of the grocery store. Spinach dip is also made for large crowds because – while it’s perfectly acceptable to settle in front of the television with a jar of salsa and a bag of chips – it’s kinda weird to go solo on a tub of sour cream and a loaf of bread.
- 1 tub light sour cream (the regular size, not the half-container.)
- 1 cup mayo (I use light mayo)
- 1 block frozen chopped spinach (thawed)
- 1 package dehydrated vegetable soup mix
- 1 small can water chestnuts, drained and chopped (optional)
Mix all ingredients together and let the dip sit for at least 30 minutes – or you risk your guests cracking teeth on dehydrated pea pellets. Cover it up and leave it in the fridge until you’re ready to use it.
Some people serve the dip inside of a scooped out loaf of pumpernickel. That looks nice, but I find the bread/bowl gets soggy and it’s messy when guests try to hack it apart to finish it off.
I put a bowl of it alongside crackers and flatbread or chopped up pumpernickel bread. To be slightly more virtuous – throw some raw veggies on the plate.
Happy holidays!
This is a great recipe – I think I made it 4 times over the holidays. But instead of vegetable soup mix I use leek soup mix. Give it a try. It’s always a hit!