Zucchini-Spinach Dip

Zucchini-spinach Dip Recipe

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Jeanne Benavidez


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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30 Min
No-Cook or Other


  • 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)

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

How to Make Zucchini-Spinach Dip


  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.

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