My Mom has been making this dip for years. I don’t know where the original recipe is from – and I’m sure there are fancier versions out there – but this one is my favorite (for nostalgic reasons, I suppose).
My Mom usually serves this in a bread bowl – she carves out the middle of a round pumpernickel loaf. It’s a fun presentation for parties but the crusty pieces are limited and often the first to go as they’re best for dipping. I thought this was just par for the course with spinach dip until one of my co-workers brought in spinach dip for our office Christmas party.
For the dippers, she cut up pumpernickel bagels. Not only are they easier to get than round pumpernickel loaves, but it ensures that every piece is crusty and dip-able. Brilliant! I don’t think I’ll ever go back.
1 c. mayonnaise
1 c. sour cream
1 pkg. frozen chopped spinach, thawed and thoroughly drained
1 pkg. Lipton Recipe Secrets – Vegetable dip/soup mix
Make sure the spinach is well drained – squeeze out any remaining liquid. Mix all ingredients together and chill until ready to serve.