Real Recipes From Real Home Cooks ®

zucchini-spinach dip

Recipe by
Jeanne Benavidez
Odessa, TX

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.

prep time 30 Min
method No-Cook or Other

Ingredients For zucchini-spinach dip

  • 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.