Spinach Dip

As promised, here’s the new dip I made for Ryan’s birthday get-together this past weekend.  It was my first time making the classic bread bowl spinach dip.  To be honest, I used to not really like this kind of dip at all.  After tasting this one though, I have to change my tune.  I’ll definitely be putting it into the regular rotation.

I have another spinach dip that I usually make, but it’s more work and a little bit richer.  This was SO easy to make, and people went crazy for it.  I’d bookmarked this recipe a while ago, and found it again as I frantically searched for something to make that would be tasty, but not take too much effort.

The leek soup packet called for in the original recipe contained whey, so I went with the veggie soup packet instead (which actually has a similar spinach dip recipe on that back.)  I only made a couple of other modifications, and of course I used vegan versions of the non-vegan ingredients.

The only thing I’ll do differently next time I make this is buy some extra bread to serve it with.  There wasn’t enough from the bread bowl itself.  I also put out some pretzels, but this dip is really tasty with bread cubes.

Spinach Dip

1 cup Vegenaise (or other vegan mayo)
1 (12 ounce) container Tofutti Sour Supreme
1 (1.8 ounce) package Knorr vegetable soup mix
1 (8 ounce) can sliced water chestnuts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained (squeeze well to really get all the water out)
1 (1 pound) loaf round sourdough bread

Mix all the ingredients (except the bread) together in a large bowl.  Cut the top and middle out of the bread, and fill with the dip.  Cube the section of bread you removed for serving alongside the dip.  Enjoy!

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6 Responses to “Spinach Dip”

  1. Simple and easy. I love it.

  2. Made this a a few times and it was a total hit!
    Tasted just like how I remembered the non vegan version did and my meat eating family gobbled it all up :)

  3. I made this for a party where I was the only vegan and everyone LOVED it! I did not put water chestnuts because I dont like them…. one guest said it was even better than the dairy version. Great recipe.

  4. Hi, Cait! So glad this worked for you!

  5. I love your website and found it by going to The Kind Life site first while looking for a vegan pizza recipe. I would substitute another soup mix for this one because Knorr contains MSG. I will try the recipe with that one substitution and write back to tell you my results.


  1. September 30, 2011 | Kristin's Musings - 16. Oct, 2011

    [...] that night began with an appetizer/starter of vegan spinach dip in a sourdough bread bowl. There were a couple of things I loved about this recipe: 1.) It was EASY! It took around fifteen [...]