Chicago Dip

Chicago Dip

287 Reviews 9 Pics
  • Prep

    15 m
  • Ready In

    20 m
Tracy Sullivan
Recipe by  Tracy Sullivan

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

Directions

  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).

Share It

Reviews (287)

Rate This Recipe
OLETA67
31

OLETA67

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 secret to keeping dip from being runny is to squeeze as much water out of the spinach as possible. I use paper towels for this.

X-NMAC
31

X-NMAC

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 did change quite a few things, however, sortof "made it my own". I added half a can of very finely chopped water chestnuts, only 1/2 cup each of sour cream and mayo, sprinkled in some parmesan cheese and added an 8 oz. container of cream cheese and an extra couple of drops of lemon juice. In addition to the seasoned salt, I sprinkled in some McCormick's vegetable seasoning, since I couldn't find any Knorr's. Oh, and I only added 1/4 cup of green onions. Yummy! :-)

I'm nuts too...
20

I'm nuts too...

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 bowl because the crust is so hard, and used the French Bread recipe (also on this site)for dipping. It's a great recipe Tracy, THANK YOU!!

More Reviews

Similar Recipes

Florentine Artichoke Dip
(839)

Florentine Artichoke Dip

Luscious Spinach Artichoke Dip
(503)

Luscious Spinach Artichoke Dip

Spinach and Artichoke Dip
(254)

Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip
(158)

Hot Spinach and Artichoke Dip

Spinach Dip I
(134)

Spinach Dip I

Salsa Cheese Boule Dip
(96)

Salsa Cheese Boule Dip

Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Florentine Artichoke Dip

>

next recipe:

Spinach Dip