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Spinach Dip

An excellent starter for any gettogether. Everyone who tries it raves about it and always asks for the recipe.It is a moorish mixture of creaminess and crunch (from the waterchestnuts).We serve it in a scooped out cob loaf with bread pieces or in a bowl with carrot and celery sticks.
It is soooo easy to prepare and always makes an impression.


  • 1 round cob loaf

  • 2 bread sticks

  • 300ml sour cream

  • 300ml of mayonaise

  • 1 pkt dry spring onion soup mix

  • 1 250g pkt of frozen spinach

  • 1 250g can of water chestnuts

  • if using the no bread presentation

  • carrot sticks

  • celery sticks


  • 1.

    1.Cook spinach according to directions on the packet. Cool completely.

  • 2.

    2.Chop water chestnuts into reasonably small pieces.We want the feeling of something crunchy not bite size.

  • 3.

    3.Mix together sour cream , mayonaise , chestnuts, soup mix and cold spinach.

  • 4.

    4.Refrigerate until ready to use then

  • 5.

    5.Scoop out cob loaf - do not discard filling cut into chunks

  • 6.

    6.Slice bread sticks into 1 to 2 cm thickness.

  • 7.

    7.Put cob in centre of large tray/plate , pour dip into cob , arrange bread around the cob and serve.Yummy!


I usually prepare this ahead of time and have the dip in a container in the fridge and the cob and bread sticks cut up and placed into plastic bags to keep them fresh.Then when ready it is just a matter of pour in the dip, put out the bread bits and eat!! Easy as!!
Oh and we use praise traditional mayonaise for its smooth creaminess.

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