There are as many versions of this recipe out there as there are people who make it! This is how I generally make it but sometimes I don’t have all the ingredients on hand and will just wing it. If I don’t have the Knorr’s Vegetable soup mix on hand I use Vegetable Bovril to taste.
Sourdough bread (which I now make from scratch)
1 cup Sour Cream or Plain Greek Yogurt
1 cup Mayo
1 pkg Frozen Chopped Spinach, thawed and well drained (squeeze excess liquid out with hands)
1 pkg Knorr’s Vegetable Soup Mix
in Australia Continental Spring Vegetable Simmer soup
(optional)1 can Water Chestnuts, diced
(optional) 1 can Artichoke Hearts, drained and chopped
In medium mixing bowl, stir together sour cream or plain greek yogurt and mayo.
Add well drained, chopped spinach and stir well.
Stir in vegetable soup mix and if using, chopped artichoke hearts and diced water chestnuts.
*Cover and refrigerate for at least two hours.
Remove top of sourdough loaf, tear into bite sized pieces; remove bite sized chunks of bread from loaf and place on serving tray.
Place hollowed out sourdough loaf on serving tray and fill with Spinach Dip.
Arrange bite sized pieces of sourdough bread around the loaf and serve.
* If taking Spinach Dip to an event, put spinach dip in a container with an airtight lid and refrigerate. Spoon dip into prepared sourdough loaf just before serving.