Reviewed: Aug. 19, 2008

This dip was very good. I used a hollowed out loaf of sourdough to hold the dip and cubed the bread and used that for dipping. Delicious!

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Denise

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2008

I'm in love with this dip!!! Followed recipe exactly and put in a hollowed out round loaf of bread with the peices around the bowl to scoop up the dip. Just amazing... mmm mmm... love it!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Aug. 10, 2008

I use lite sour cream and mayo. I also prefer to back off the mayo. Recipe calls for just a little too much for my taste.

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MYWOOBIE

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Reviewed: Aug. 6, 2008

SOOOOOO GOOD. I definitely make it as-is, but I do add a little bit of minced garlic. I also prefer to refrigerate overnight and the flavors meld very well. This is just the best dip ever!!! Goes well with just about anything.

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Andrea

Cooking Level: Intermediate

Living In: Glenwood, Iowa, USA

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Reviewed: Aug. 6, 2008

This was excellent. Instead of chopped spinach I used chopped broccoli and it was excellent!

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CHRIS

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Reviewed: Aug. 5, 2008

this was so good! i made it for a party and it was gone so quick! everyone loved it.

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tiffany

Cooking Level: Intermediate

Home Town: West Valley City, Utah, USA

Living In: Centennial, Colorado, USA

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Reviewed: Jul. 27, 2008

I made this over the 4th of July. I hollowed out pumpernickel bread and placed the dip inside. Everyone loved it! There wasn't much left over even though it makes a ton of dip. It was absolutely delicious!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 13, 2008

This has been my all time favorite party dip for years. I like to make it the night before and serve it in a Kings Hawaiian bread bowl, with crackers and chopped up "crouton" pieces of the scooped out Hawaiian bread. I make this at every group occasion and I'm always asked for the recipe.

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txwife

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 11, 2008

Great recipe- my husband and family loved this. The only changes I made was using less mayo and adding about 3 oz of cream cheese and a couple squirts of ranch dressing. Do be sure to follow other reviewers suggestions regarding squeezing out the spinach very well after thawing and letting the dip sit overnight if possible to soften the dried vegetables in the soup mix. Just before serving, it was a little too stiff for dipping crackers without breaking so I stirred in a little half-n-half to soften it up a bit. Also great as a spread on bagels the next day. Even if this is the recipe from the back of the Knorr package, I don't read recipes while grocery shopping so I appreciate the posting of this recipe.

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Stepheni

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

I made this and thought it was great, but I followed the directions exactly and it was a little watery. Next time I will put in less mayo and sour cream, as recommended. It was still pretty good though, just not the consistancy I wanted.

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Heatherbakes

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Reviewed: Jul. 5, 2008

I used only 1/4 cup of light mayo and completed with fat free plain yogurt, it tasted very good. Next time I will use only 1/2 envelope of dry vegetable soup in order to reduce sodium and because I thought that was too strong. Other than that this was great, a keeper.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2008

This is so good! My mom has made this dip for as long as I can remember. The only difference is she uses 1 c. sr. cream, 1 c. mayonnaise, one envelope Knorr leek recipe mix (makes a big difference), spinach, green onion and water chestnuts. She bakes a round loaf, 1/2 whole wheat, 1/2 white flour and serves the dip in the hollowed out bread.... it's the bomb!!

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gfgbaby

Cooking Level: Intermediate

Home Town: Santa Clara, Oregon, USA

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Reviewed: Jun. 26, 2008

one of my favorites! I like to serve it with sour dough, sometimes in a bread bowl. Kraft olive oil mayo is a great healthy variation and fat free sour cream. It is still wonderful.

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Ter

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Reviewed: Jun. 22, 2008

Wow! How delicious and simple! I think the quantities of mayo and sr. cream are just right seeing as I had just under the specified amounts and I wish it was a little creamier! But 5 stars none the less! yummm!!!!

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Tarron Fabbricino

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Jun. 20, 2008

This recipe is wonderful. We use it now at all get togethers. We usually use a sourdough bread bowl and pieces to dip. Also, if you mix things up the night before they are just a bit more flavorful! You'll have everyone asking for more.

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Heather

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Reviewed: Jun. 16, 2008

My family loved this one!

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RICOLE1961

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

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Reviewed: Jun. 11, 2008

I made a double batch of this for a party I just had and everyone raved about it. I was hoping for some leftovers but it was all gone! I served it in a bread bowl. This is the best recipe I have found for spinach dip.

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Ms. Magic

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: May 31, 2008

I've been making this dip for several years. I use 1 cup mayo and 8oz. of sour cream, (16oz. of sour cream seems a bit much.) I also use Knorr's powdered leek soup, and have never used the green onions. You can carve out the middle of a small, round french bread loaf and place the dip within the loaf. Cut the bread that was taken out of the loaf into cubes and serve with the dip so nothing is wasted. It is delicious; there's usually nothing left over but the crumbs!

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JC Perez

Cooking Level: Expert

Home Town: Carmel, California, USA

Living In: Santa Clara, California, USA

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Reviewed: May 31, 2008

My favorite spinach dip! I serve it in a pumpernickel bread bowl -- nice contrast of color -- and then buy and cube a second loaf for dipping pieces. (I also use the pieces from hollowing out the bowl, but just that amount runs out before the dip is gone.) Also very tasty with fresh veggies, especially celery and quartered mushrooms. Leftovers make a good sandwich spread the next day, toasted ala grilled cheese.

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KC

Cooking Level: Intermediate

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Reviewed: May 30, 2008

I am very disappointed in this recipe. It had almost no flavor and just didn't sit well on the tongue. My husband and I both tried it and decided that we couldn't possibly bring this to a potluck.

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