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Spinach Dip

Spinach Dip
Spinach Dip
This healthy recipe comes from NDSU Extension Service.


  • 1 (10-oz.) package frozen, chopped spinach, thawed and well-drained
  • 1 (8-oz.) can water chestnuts, drained and chopped
  • 1 (8-oz.) carton fat-free sour cream
  • 1 (1.2-1.8-oz.) package dry vegetable soup mix
  • 1 c. mayonnaise, canola-based
  • 3/4 c. sliced green onions, including tops
  • 2 round loaves sourdough bread, unsliced


Thaw spinach overnight. Drain thawed spinach well. Combine spinach, sour cream, mayonnaise, water chestnuts, soup mix and onions. Refrigerate. (This is best eaten on the same day). Slice off the top third of one bread load and hollow out the inside. Cut removed bread and second loaf into 1 1/2-inch cubes. Fill hollowed-out round bread loaf with spinach mixture. Place the cubed bread cut from the loaf around the outside for dipping.

Makes 16 servings.

Per Serving: about 270 calories, 13 grams (g) of fat, 30 g carbohydrate, and 7 g protein

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