Chicago Dip

Chicago Dip


"A spinach dip that can be warmed or used chilled. Either way it always vanishes at our place and the rave reviews just keep coming! After dip is finished, break off pieces of the bread bowl and enjoy the best part of all."


20 m {{adjustedServings}} servings 341 cals
Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.
  2. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.
  3. Preheat oven to 300 degrees F (150 degrees C).


  • Cook's Notes:
  • If your bread loaf is large, you may need to double the dip recipe.
  • To heat the dip: wrap the dip-filled loaf in aluminum foil. Place in a 300 degrees F (150 degrees C) oven for 1 to 2 hours. Remove from oven and turn foil back. Use reserved bread, cut into pieces, for dipping.
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Your rating



  1. 391 Ratings


Dip was OK, but similar dip on back of Knorr Vegetable Soup Mix is far superior. Proportion of sour cream to mayo in that recipe is 2 to 1, so it does not have an overwhelming mayo taste. The ...

I made this for a baby shower and it was awesome!! I just served it with vegetable crackers and ritz crackers. Everyone was lingering around the table munching and raving about this dip! I di...

WOW! I served this last night to my guests and it was gone way before the end of the night! Everyone commented on how good it was, I used MaMa D's Italian bread recipe (on this site) for the b...