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Linda's Luscious Spinach Dip

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“This dip is always a HUGE hit whenever I serve it. Great in a bread bowl, or as a dip for veggies, chips (ruffled are best) crackers, scoops, or pita and bagel chips. The time doesn't include the time in the fridge to meld flavors. You can add a small jar of chopped artichoke hearts to this recipe if you like!”

Ingredients Nutrition

  • 1 (16 ounce) container sour cream (low fat may be used)
  • 1 cup mayonnaise (low fat may be used)
  • 1 (1 7/8 ounce) packageknorr's leek soup mix
  • 14 bell pepper, chopped fine
  • 1 garlic clove, chopped fine
  • 3 green onions, chopped fine
  • 1 (10 ounce) package frozen chopped spinach, thawed, and drained (wrap in a terrycloth dish towel, and squeeze hard to remove all the water)
  • 1 loaf round sourdough loaf (1 pound) or 1 loaf round pumpernickel bread (1 pound)


  1. In a medium size bowl mix sour cream and mayonnaise together.
  2. In a terrycloth towel, squeeze dry the spinach, to remove as much water as you can. This is important, so your dip won't be watery.
  3. Add dry soup mix, pepper, garlic, green onions and spinach to sour cream/mayonnaise mixture. Mix well.
  4. Chill in the refrigerator for 6 hours, or overnight so flavors will meld.
  5. Remove top and insides of sourdough bread, and fill with dip mixture.
  6. Tear leftover bread into pieces for dipping in the dip.

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