With the Super Bowl coming up, I thought it would be fun to share one of our all-time family favorite dip recipes! A Super Bowl celebration wouldn’t be complete without yummy finger foods, noshes, and dips. This creamy, rich dip tops them all!
In our family, we call this Aunt Carol’s Spinach Dip. It’s a recipe many of you are probably familiar with, you can find on the back of most Lipton and Knorr Vegetable recipe mix boxes/packets. My Aunt Carol has brought it to our holiday gatherings for as long as I can remember. I’ve made the dip on my own many times, but for some reason Aunt Carol’s always tastes the best. I called her to ask if she has any special tips for making the dip.
Aunt Carol’s Spinach Dip Tips
Tip #1: Pick a creamy sour cream for best results. She uses the full fat variety. I tend to use lowfat sour cream to cut calories. Both taste good, but obviously full fat tastes better. 
Tip #2: Mix the mayonnaise, sour cream, and soup mix together first. Carol recommends refrigerating this mixture overnight to let the flavors blend.
Tip #3: If you’re using frozen spinach, after defrosting make sure you “squeeze the heck” out of the spinach to make sure all the excess liquid is removed.
Tip #4: Stir in the spinach, chopped water chestnuts, and optional green onions just before serving.
Tip #5: Serve the dip well chilled.
These tips are great, but I think the real reason Aunt Carol’s dip tastes best is that she makes it with love. She’s one of the most amazing people I know, a terrific mother who is dedicated to her family. I’ve heard her described as an “angel on earth.” Whenever I serve this dip, I think of her and my heart warms. She is a really special lady. One taste of this dip, and I know you’ll agree!
I like serving Aunt Carol’s Spinach Dip with San Luis Sourdough, a sourdough bread that originated in San Luis Obispo county where I grew up. San Luis Sourdough is the ultimate… the culturing process they use creates a super-sour bread with a fantastic texture. I use a large sourdough round, then I hollow out a hole in the middle of the bread to create a bowl where you can pour the dip. Cut the bread that you hollowed out into chunks, and it’s absolutely perfect for dipping, especially at a Sunday Super Bowl bash. You can also cut veggie sticks for dipping– carrots, celery, and bell peppers all work well.
Kosher Note: Knorr’s Vegetable recipe mix is vegetable based, but I have not been able to find it with a kosher hechsher. However, Lipton “Kosher Recipe Secrets” Vegetable Recipe Soup and Dip Mix is kosher, and it will work just as well– so if you’re strictly kosher and looking for a hechsher, use the Lipton mix!
We’re really looking forward to Super Bowl Sunday. I’m a 49ers girl, but now that they’re out of the running, I’m not really sure who to cheer for. New England Patriots? New York Giants? What do you think?
Aunt Carol's Spinach Dip
Ingredients
- 1 packet (1.4 oz) Lipton or Knorr's Vegetable recipe mix
- 1 container (16 oz.) sour cream (I use lowfat)
- 1 cup mayonnaise
- 1 package (10 oz.) baby spinach, chopped or frozen chopped spinach, thawed and squeezed dry
- 1 can (8 oz) water chestnuts, drained and chopped
- 3 green onions, chopped (optional)
- In a mixing bowl, combine vegetable recipe mix with sour cream and mayonnaise.
Let the mixture refrigerate for 2 hours up to overnight to allow the soup mix to soften and the flavors to blend.- Stir in the spinach, chopped water chestnuts, and onions (optional) a few minutes before serving.
If you plan to serve this in a sourdough or other bread round loaf, carve a large round hole into the top of the loaf, letting your knife sink about 3/4 way into the loaf with every stroke. Pull to remove the round piece of bread to form a hollow, bowl-like center in the loaf.
Use your knife to cut out any chunks of excess bread inside the loaf, leaving enough behind to form a solid bowl shape that will hold a wet dip.
Cut the center round piece that you removed and the excess bread bits into bite-size chunks.
Pour dip into the center of the bread bowl surrounded by the bread chunks and any other dipping items you wish to serve (vegetable crudites, chips, crackers).- Serve dip well chilled.
I have the same recipe, however try it with Pumpernickle bread for a real treat
Ooooh Barbara, that is a brilliant idea! I heart pumpernickle.
Love the way you present all of your delicious recipes! This dip is one I knew,but thanks for the reminder! It’s the perfect thing to take to a Sisterhood dinner next week! I think I will try Greek Yogurt in place of the sour cream.The ladies will appreciate that.Thanks,Tori!
You’re welcome Sheila! I’ve often wondered what it would taste like with the Greek yogurt substitution. Please let us know how you like it!
Will have to try this soon! Do you think I could sub something for the water chestnuts though? Jicama for crunch?
Jicama would be a terrific sub Mrs. Cox.
Oh Tori that looks delish! The presentation is beautiful, love it!
Thanks Coco <3
Ooohhh!! I love a good spinach dip! Your is pretty much the exact same as mine except I serve my dip in pumpernickel! I’m craving it now…
Nice! I have never tried the pumpernickel with this, but I bet the flavors go together perfectly!
Well now I have to make spinach dip! My husband absolutely loves it and requested it for our super bowl party, but I suggested he think of something else since we just had it for New year’s. Seeing your pictures made me crave it, so spinach dip it is. I’m going to try the pumpernickel suggestion too!
Let me know how you like it! It’s so creamy and yummy.
As always, your pics are beautiful & your writing is equally so. I’m sure your aunt is everything you described & more. Family is one of God’s greatest gifts
As far as who you should be rooting for, as a disappointed Colts fan I’m pulling for the Giants. There’s something about New England that just bugs me…I’m obviosly very analytical about choosing my teams – ha!
I love that logic MaryAnn! I think I’ll have to root for the Giants, it seems to be the overwhelming favorite over on Facebook.
Let’s call this “dip tips”! GREG
Hee hee!
Ooooh that breadbowl. You had me at the breadbowl
When it comes to my dips – full-fat is the way to go. This is scrumptious and I might even share.
Oh, yes, I have had this dip and it is one of my favorites too! I love the crunch from the water chestnuts!!
My hubs would go crazy for this one. I am not a dip fan but the guys love it. I need to try this one out. Love the idea of putting it in the bread bowl. So pretty.
I love the sourdough container. This looks great. I had this dip when I was in the US and loved it. Not known over here…need to recreate this. Yum.
I’m confused… why is there cook time? Also, does the total time include 2 hours of refrigeration? Can wait to try this
I have a recipe for a hot spinach artichoke dip that always gets rave reviews, if you’re interested.
We use pumpernickel all the time. We ask for a double pumpernickel and it’s sooo delicious. Thanks, Tori for all your wonderful recipes
This looks just fabulous. Thanks for sharing! I’m printing it off and adding it to my shopping list now.
These are some great tips! I’m happy finding this post because mine never tastes quite as good as the ideal spinach dip that I hold up in my mind. I’m not opposed to using full fat, and I think de-soggifying the spinach as much as possible is a great idea.
Yum!
Aunt Carol is onto something; and I so want a big slice of that sourdough bread!
Our church is giving a Seder Presentation, but not serving the Seder meal. we are having appetizers during a break in the presentation, would this be suitable to serve?
thanks Debbie
Hi Debbie– while this dip is delicious, you might want to pick something more symbolic and representative of Passover. The holiday of Passover has a major dietary restriction, and that is leavened grains (and this dip really tastes best with bread). So, in keeping with the holiday, you might want to try serving something that uses matzo meal. Maybe you want to try these sweet and sour meatballs, but substitute matzo meal for breadcrumbs? You can serve them with toothpicks: http://theshiksa.com/2010/09/03/sweet-and-sour-meatballs/ Another idea might be to make this dip, but serve it with matzo or matzo crackers (available in the kosher section of your grocery store). If you need more ideas, let me know.
For more information on the Passover holiday, and why leavened grains are restricted, check out this page: http://theshiksa.com/what-is-passover/
great dip made this yesterday thank you tori its perfect for 100 degree weather
I like to make this dip but substitute roasted pecans for the water chestnuts. Roasting the pecans is a must.
I haven’t made this in a long, long time; add a shot of plain vodka, after it is mixed up and put into the fridge. Adds a little oomph to mix.
Interesting! I’ve never tried that.