Chicago Dip 287 Recipes

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CHICAGO DIP



Chicago Dip image

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.

Provided by Tracy Sullivan

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 20m

Yield 10

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise
¾ cup chopped green onions
2 teaspoons dried parsley
1 teaspoon lemon juice
½ teaspoon seasoned salt
1 (1 pound) loaf round, crusty Italian bread

Steps:

  • In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.
  • 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.
  • Preheat oven to 300 degrees F (150 degrees C).

Nutrition Facts : Calories 341.5 calories, Carbohydrate 26.3 g, Cholesterol 18.5 mg, Fat 24.1 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 6 g, Sodium 470.8 mg, Sugar 1 g

CHICAGO DIP [287]



CHICAGO DIP [287] image

Categories     Condiment/Spread     Leafy Green

Yield 10 Servings

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise
3/4 cup chopped green onions
2 teaspoons dried parsley
1 teaspoon lemon juice
1/2 teaspoon seasoned salt
1 (1 pound) loaf round, crusty Italian bread

Steps:

  • In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate. 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. 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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