Do you need to bring something to share to a party? Do you want to serve your guests some h’ordeuvres before the main meal? My spinach dip gets rave reviews and it’s requested at every party we attend.
There’s no cooking involved; just a little thawing. You get to decide how much flavoring you want. I like a little extra Worcestershire sauce and onion. You might like extra season salt.
I like to serve my spinach dip in a loaf of mountain bread, but you can serve yours however you’d like. It looks great in a bowl as well. I prefer Fritos as my dip chip, because they hold up well under the weight of the spinach dip. But, again, you get to choose your dipping medium.
I hope you enjoy my spinach dip as much as my family and friends do.
- 16 oz softened cream cheese
- 16 oz sour cream
- 2-10 oz thawed & well-drained packages of frozen chopped spinach
- 3 TBS dried onions (more or less to taste)
- 1 TBS Worcestershire sauce (more or less to taste)
- 1 TBS season salt (more or less to taste)
- 2 packages of Fritos Scoops
- 1 round loaf of mountain bread, pumpernickel, etc.
- Thaw and drain the 2-10 oz packages of frozen chopped spinach.
- Squeeze out as much of the water as possible.
- Add to the 16 oz of softened cream cheese and 16 oz of sour cream.
- Mix thoroughly with an electric mixer.
- Mix in the dried onions, Worcestershire sauce, and season salt, to taste.
- Cover and refrigerate. This is best when made about 24 hours in advance.
- Can be served in a bowl or in a hollowed out loaf of bread.
- I prefer to serve with Fritos Scoops for a strong chip to hold the dip.
- Recipe can be doubled or tripled for larger parties.