Zucchini-spinach Dip Recipe

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Zucchini-Spinach Dip

Jeanne Benavidez

By
@jeanneben

We really love a good spinach dip and there are many versions out there that are delicious. Since zucchini and yellow squash are abundant at this time of the year, I decided to adapt my recipe by including shredded or finely diced zucchini. It seems to be a hit. I have been making canning zucchini pickles, chow-chow and other relishes, as well as baking breads and cakes, so that these versatile veggies would not go to waste.


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Prep:

30 Min

Method:

No-Cook or Other

Ingredients

1 c
salad dressing (ex: miracle whip)
1
container (16 oz) sour cream
1 pkg
(1.8 oz) dry onion soup mix
1 - 1/2 c
sheadded or finely diced zuchhini
1/2 pkg
(10 oz) frozen, chopped spinach, thawed and drained (i usually place the thawed spinach in a clean dish towel and squeeze out as much liquid as possible)
1
(1 lb) loaf of round sourdough bread (or your favorite type of round bread)
1
plate of your favorite vegetable spears (optional)

OPTIONAL ADDITIONS:

diced, red onion
diced, green olives
diced black olives
small jar pimentos (drained)

Directions Step-By-Step

1
In a medium bowl, mix together mayonnaise, sour cream, dry onion soup mix, water chestnuts and chopped spinach. Chill in the refrigerator for a few hours, or overnight.
2
Remove top and interior of sourdough bread. Fill with dip mixture.
3
Tear removed bread chunks into pieces for dipping.
4
You can also add some of your favorite crackers or chips for dipping.