Hi and welcome back to another savoury recipe! This one is a bit different from the usual recipes I post because it’s essentially an appetizer. This is also not really my recipe, but a recipe given to me by my sister’s boyfriend’s mother LUCY (thanks so much for letting me share this recipe Lucyna)! I had to share this with all of you because not only is it super easy to make, but it is truly the BEST cold spinach dip I have ever made or eaten! I know that summer is right around the corner (at least here in Canada), and so this is the ideal recipe to make for a get-together, family event, picnic, summer BBQ, and the list goes on.. I hope you give this a try, because I know once you do, you will not be able to stop eating it. I ended up with this recipe because every time my sister Julia’s boyfriend Arek would bring over a tub of his mom’s spinach dip, we literally devoured it in a single sitting – it’s that good, so I really hope you give this a try! I even show you how to present this in a pumpernickel bread bowl, which could not be cuter. If you would like to see the video for this recipe, click HERE! Now without further ado, here is the easy and delicious recipe for Lucy’s Spinach Dip:
Spinach Dip Ingredients:
2 Containers of Baby Spinach (approx. 300g x 2)
2 Containers of Cream Cheese (250g x 2)
1 Container of Sour Cream (500ML of a 14%M.F)
3/4 Cup of Mayonnaise
1 Bunch of Green Onions (6 or 7)
4 Cloves of Garlic (medium size)
1 Packet of Vegetable Soup Mix (I use Knoor)
Cooking The Spinach:
Get a large pot, and place the clean spinach inside (I usually add a bit of water to the bottom so it does not burn), and cook the spinach down. I use a wooden spoon and occasionally mix the spinach so that the top and bottom cooks at the same time. I also cover this in-between with a lid so that it speeds up the cooking process. You will notice that this spinach completely cooks down to nothing. I like to use baby spinach, but you can even use regular spinach. You do not need to add any seasonings or oil, we just want the spinach to be cooked and ready to go!
Once the spinach is cooked, I usually rinse it through with cold water so that I speed up the cooling time. Then you will need to wring out the water from the spinach. I do this by pressing it through a strainer in small batches. You want this spinach to be very dry, as it tends to hold onto a lot of water, and we do not want a watery dip!
Once your spinach is dry, you can then chop it up further using a pair of kitchen scissors. This is optional, but I like to ensure there are no large chunks of spinach in the final product.
Next we can work on the spinach dip. I like to use a stand mixer with the paddle attachment, but you can even use your hands and a spatula. We are essentially just adding the ingredients in stages, and mixing them to incorporate.
Spinach Dip Instructions:
In the bowl of a stand mixer (or large bowl), add the cream cheese, sour cream, and mayonnaise, and give that a mix to combine and soften (about 1 minute). This is essentially the base of the spinach dip.
Now finely chop (or you can use a garlic press) and mince the garlic. Add the garlic to the mix. Then, using a pair of kitchen scissors, chop the green onions, and add the bunch of green onions to the mix with the garlic and give that a whip to incorporate.
Next add the packet of vegetable soup mix, and give that a whip to incorporate as well. This mix acts as the flavour of the dish and is really essential. We do not need to add salt, because this mix is nice and salty!
Finally, it is time for the spinach, add the cold, chopped up, cooked spinach to this mix and give it a quick whip to incorporate. You will likely need to scrape down the sides of the bowl with a spatula during a few of these stages, so be sure everything is nicely incorporated and smooth.
TA-DA! Wasn’t that easy?! We are basically finished, but before we can eat this dip, it is really important to refrigerate it first. This needs at least 3 hours in the fridge, even over night is great so that the flavours can really have time to mingle and intensify.
How To Serve:
After the (at least) 3 hours in the fridge you are ready to eat this spinach dip! I love to serve this cold, in a pumpernickel bread bowl.
If you would like to serve this in a bread bowl, you need an un-cut loaf of pumpernickel bread (or bread of your liking). I choose a small enough bowl to fit inside this bread. I then flip the lid of the bowl over onto the top of the bread, and cut out a shape large enough to fit inside the bread bowl.
Then scoop out the bowl sized cut, and chop up that bread into chunks to serve onto the side.
Next fill your bowl with spinach dip, and place inside the bread. This is nice to serve on a wooden platter or board, with the bread bowl of spinach dip and the cut out bread on the side. I like to also keep the dip in a bowl, and then in the bread so that the bread does not get soggy, and then when needed you can chop up or rip off that bread to dip.
It is even great with some chips, or pita bread on the side as well, so you have some options there in terms of how to serve this delicious dip.
If you would like to see how I cut out the bread bowl and serve this dip, please check out the video recipe HERE as it makes for a better visual!
Thanks so much for watching! If you enjoyed this recipe please let me know in the comments below, and also don’t forget to subscribe to my YouTube channel where I post many yummy food tutorials! 🙂 Thanks again to Lucyna for this delicious recipe that she allowed me to share with all of you. I know this will become a favourite in your home, as it is usually the first thing to go at any event!
Love, Lisa (@ladolcelisa)
P.S – Since I tend to over explain my recipes a lot, I feel like adding a shortened version of the instructions could also be fun, so here you go…
– Cook spinach, squeeze completely dry, cut up a bit, let cool and set aside.
– Cream together sour cream, cream cheese, then mayo.
– Mince garlic, chop green onions, and add to the creamy mixture.
– Add the vegetable soup mix, and whip to incorporate.
– Finally add the cooked spinach, give a final mix to incorporate.
– Refrigerate at least 3 hours or over night, serve in a bread bowl, or with some chips.