Today I’m sharing my recipe for an easy spinach dip. I’m also going to show you how I make my bread bowl to serve the dip! This is a fun party dip appetizer idea and it tastes delicious!

Ingredients For The Bread Bowl Spinach Dip

The ingredients are simple: sour cream, Ranch dressing, blanched spinach, chopped up water chestnuts, some herbs and a loaf of round bread.

How To Make Overnight No Knead Bread

If you want to make a loaf of bread, I’ll show you how I make my Overnight No Knead Bread. It works perfectly for this dip. On Day 1: The first thing you do is mix the yeast into some warm water. Let it sit for about 10 minutes until it gets foamy. If your yeast doesn’t get foamy, you probably need some fresher yeast.

Next, in a large bowl, combine the dry ingredients and add the yeast mixture. Using a spatula, mix until you have a wet dough. Cover and let sit in a well-oiled bowl for an hour in a warm spot.

After the hour, punch the dough down, then fold 3-4 times. Place the dough back into the bowl, cover and let rise another hour. Repeat the punch/fold and place the dough into the fridge overnight.

Day 2: Butter a round baking dish and plop the dough into it. Cover and let rise in a warm spot for an hour.

I don’t have a Dutch oven so I normally butter a piece of foil to seal my bread into the baking dish. I make a few slashes into the top of the dough before covering it. Make sure the foil is well sealed around the dish, then bake for 25 minutes at 500F. Reduce the temperature of the oven to 450F, remove the foil and continue baking from 25-30 minutes until you have a beautiful golden brown color. Now you have your loaf of bread ready for the dip!

How To Make Spinach Dip

Prepare your spinach by blanching it. Place fresh spinach into boiling water for about 2 minutes. Make sure to let it cool and drain it well to remove all of the excess liquid. I like to run the spinach through the food processor to remove any stems and big leafy bits. Note: if you use frozen spinach, you don’t need to blanch it, it should already be blanched.

Mix all of the dip ingredients together, cover and chill for about an hour to let it set and to let the flavors combine well.

Note: The bread is easier to work with if it’s a day old, so keep that in mind. I carefully slice the top off the bread and use a large spoon to remove the inside dough. I chop up that piece of bread into cubes to use for dipping. Keep the top of the bread to use as a cover for the dip bowl.

The last step is to fill your bread bowl with the dip!

Doesn’t that look great?? And the best part is that you can eat the bowl!

Spinach Dip In Bread Bowl

Recipe by Rain Frances

In this post, I’m sharing my recipe for an easy spinach dip. I’m also going to show you how I make my bread bowl to serve the dip! This is a fun party dip appetizer idea and it tastes delicious!

Ingredients

Ingredients For The Dip
1 cup (225 grams) sour cream
1/2 cup (130 grams) Ranch dressing
20 ounces fresh spinach, blanched (when blanched 1 cup or 300 grams)
One 227 ml can (or 1 cup) chopped water chestnuts
1/8 tsp powdered basil
1/8 tsp powdered oregano
Salt is optional
One round loaf of bread
Ingredients For The Bread
1 and 1/2 tsp (7 g) active dry yeast
1 and 3/4 cups water (425 ml), heated to 100-105 F (37-40 C)
3 and 1/2 cups (537 g) all purpose flour
2 tsp (16 g) salt
Light tasting olive oil for greasing the bowl
Butter for greasing the baking dish

Directions

To Make The Bread
Day 1
In a small bowl, dissolve the yeast in water. Cover and let stand about 10 minutes.
In a large bowl, whisk the flour and salt together. Using a rubber spatula, stir in the yeast mixture to form a soft, sticky dough. Cover with plastic wrap and let rise for about an 1 hour.
Punch down the dough (with wet hands because it’s sticky). On a lightly floured surface fold the dough over itself three times, turn and repeat. Place in an oiled bowl. Cover with plastic wrap and let rise another 1 hour.
Punch down dough and repeat the folding process. Return dough to bowl, cover and refrigerate overnight.
Day 2
The next day, take your dough out of the refrigerator and place in a buttered pan and cover with a buttered piece of plastic wrap. I use a 9″ round Pyrex baking dish, it’s 3″ high (22cm round, 7 cm high). Let it rise in a warm place for 1 hour.
Preheat your oven to 500 F (260 C/gas mark 10). Make a few slashes across the top of loaf using a sharp knife. Cover the baking dish tightly with buttered foil. Bake for 25 minutes.
Reduce the oven setting to 450 F (230 C/gas mark 8). Remove the foil gently and bake the bread 25 minutes longer or until it’s a deep golden brown. Let the loaf cool in the pan on a wire rack.
To Make The Dip
In a large bowl, combine the dip ingredients. Chill for an hour.
Cut about an inch to an inch and a half slice off the top of the loaf and set aside. Scoop out the dough from the inside of the loaf. Cube this part of the dough to use for dipping.
Fill the bread bowl with the dip and serve! Don’t forget to eat the bowl!!!