Chicago Dip Recipe -
Chicago Dip Recipe
  • READY IN 20 mins

Chicago Dip

Recipe by  

"A spinach dip that can be warmed or used chilled. Either way it always vanishes at our place and the rave reviews just keep coming! After dip is finished, break off pieces of the bread bowl and enjoy the best part of all."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins

    20 mins


  1. In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.
  2. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.
  3. Preheat oven to 300 degrees F (150 degrees C).
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  • Cook's Notes:
  • If your bread loaf is large, you may need to double the dip recipe.
  • To heat the dip: wrap the dip-filled loaf in aluminum foil. Place in a 300 degrees F (150 degrees C) oven for 1 to 2 hours. Remove from oven and turn foil back. Use reserved bread, cut into pieces, for dipping.

Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2004

I made this for a baby shower and it was awesome!! I just served it with vegetable crackers and ritz crackers. Everyone was lingering around the table munching and raving about this dip! I did change quite a few things, however, sortof "made it my own". I added half a can of very finely chopped water chestnuts, only 1/2 cup each of sour cream and mayo, sprinkled in some parmesan cheese and added an 8 oz. container of cream cheese and an extra couple of drops of lemon juice. In addition to the seasoned salt, I sprinkled in some McCormick's vegetable seasoning, since I couldn't find any Knorr's. Oh, and I only added 1/4 cup of green onions. Yummy! :-)

Most Helpful Critical Review
Jun 13, 2005

Dip was OK, but similar dip on back of Knorr Vegetable Soup Mix is far superior. Proportion of sour cream to mayo in that recipe is 2 to 1, so it does not have an overwhelming mayo taste. The secret to keeping dip from being runny is to squeeze as much water out of the spinach as possible. I use paper towels for this.

Jul 23, 2003

WOW! I served this last night to my guests and it was gone way before the end of the night! Everyone commented on how good it was, I used MaMa D's Italian bread recipe (on this site) for the bowl because the crust is so hard, and used the French Bread recipe (also on this site)for dipping. It's a great recipe Tracy, THANK YOU!!

Jan 25, 2004

Always a hit! I make this for every potluck or party and there's never enough to go around! So many variations on ways to serve this dip. I've served it with cubed sourdough, pumpernickel, Asiago cheese bread, cocktail rye, or even whole wheat crackers. Even the dip in the veggie tray is usually passed over for this. This dip even works with reduced fat sour cream and mayonnaise. I also add garlic powder, a little white pepper, and on the suggestion of other posters, water chestnuts. Fabulous!

Mar 18, 2003

This recipe was awesome! I added a small container of light cream cheese and halved the mayo and sour cream. I also added some chopped water chestnuts. I only tried a little bit beofre I took it to a party but I wanted to grab a big spoon at attack. It was a huge hit at the party, people wanted to know where I bought it and they were amazed when i said I made it. There were no leftovers and it was a party of girls only. Thanks for a great recipe. A.

Jan 25, 2004

I had big raves over this but I listened to other reviewers and added items. I doubled the recipe because I was feeding a big crowd and added 8oz cream cheese, a can of chopped water chestnuts, two packages of Lipton vegetable soup/dip mix, cut back half on the mayo and sour cream and also on the green onion. I thought it was delicious right after mixing it but I let it set over night and it had too strong a spinach taste for me so I added more mayo and it snapped back just the way I wanted it and people were very complimentary. One comment was "delicious times ten". Will definitely make this again right before serving.

Mar 18, 2003

I was a bit leary about making this, as the ingredients did not sound that exciting. But with all the positive feedback I had to try. I made the dip and licked the spoon before I put it in the dishwasher. WOW.....was I surprised. It was so good. I can't wait to try now that it has been in the fridge most of the day.

Mar 10, 2003

I made this for a party and it turned out great. I couldn't find a bread bowl but it works great as a veggie dip too. Make sure to refrigerate to allow the flavors to blend. I refrigerated mine for about 8 hours and it was perfect.


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  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 471 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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