If you’re an American, you know spinach dip is a party classic. It’s easy to make, available ready-made for purchase at almost any grocery store, and it’s always the first to disappear off the table! We Californian’s generally like to serve it in a sourdough bread bowl with more bread on the side for dipping, but if you prefer, you can also use savoury biscuits or tortilla chips for dipping, in addition to the bread.
I made this recently for a BBQ in Colchester, and nobody had ever had it before. You know I felt like the real MVP for bringing this bad boy out! Loved that I was representing America out here in Colchester. My favourite thing about this recipe is that not only does it take only minutes to assemble, it’s super flavourful and low-calorie.
Original recipe from Shawna on AllRecipes.
Delicious Greek Yoghurt Spinach Dip
- 300g chopped frozen spinach
- 1 cup Greek yoghurt
- 1/2 cup light mayonnaise
- 1 packet of dry Chicken and Leek soup
- Optional: chopped artichoke or water chestnuts
- Fresh loaf of sourdough bread to serve and dip
- Thaw frozen spinach and squeeze out excess water using a clean tea towel. Run a knife through it repeatedly to roughly chop into pieces.
- In a bowl, add the chopped spinach, greek yoghurt, mayonnaise, dry soup, and mix! If you wish for more texture, add either artichoke or water chestnuts.
- Chill for at least 4 hours (overnight is best)
- Before serving, cut the middle of a fresh sourdough loaf and gently lay the spinach dip inside. Cut up the excess bread and place on the side for dipping.
I hope your parties enjoy this baby as much as we did. Happy eats!