This spinach dip volcano is such a crowd-pleaser. so make sure to grab some for yourself before it’s all gone.
I learned a lot from watching my grandma in the kitchen. she made this spinach dip a lot especially when we had family birthday parties or BBQs.
the best part about this spinach dip volcano, it’s relatively affordable. it’s not a very expensive dip to make especially since a few of the ingredients are canned and frozen. this makes it so easy to have them on hand also. which means you will be able to have it made in no time when that craving hits.
the bread bowl makes it a great party appetizer that is sure to impress your guests. and gives it that extra fancy look. however, if you are making it for a snack to keep in the fridge the bowl may be a bit too much. I like to make it and keep it in a sealed container. when I’m craving a snack I grab some crackers, small naan bread pieces, or some veggies. it’s an amazing snack.
plus if you make it for yourself you don’t have to share!
Ingredients you will need
- 1 cup sour cream
- 1 cup mayonaise
- 1 can water chestnuts
- 1 can mushroom slices
- 1 cup grated cheese
- 1 onion
- 1 pkg vegetable soup mix
- 1 pkg frozen spinach
- 2 loaf round bread pumpernickel or sourdough
How to make Spinach Dip Volcano
- Thaw out spinach and drain all the excess water.
- Dice onion and grate cheese, strain water chestnuts, and dice into small pieces.
- drain mushrooms and add to a large mixing bowl with spinach, mayonnaise, sour cream, water chestnuts, onion, cheese, and vegetable soup mix.
- fold all ingredients together until everything is all incorporated. place in a container with a lid and set it in the fridge for at least an hour and until you are ready to serve.
- when serving take 1 of the loaves of bread and slice off the top ¼ then proceed to dig out the inside of the loaf of bread to create a bowl. being careful not to remove too much bread and leave a hole.
- slice the other loaf into cubes for dipping.
- place the bread bowl in the middle of a large serving platter and fill with the chilled spinach dip. surround the bread bowl with pieces of bread from the other loaf and serve.
- make sure you taste it yourself as you won’t have much time before the dip is gone once you set it out to share.
Spinach Dip Volcano
Ingredients
- 1 cup sour cream
- 1 cup mayonaise
- 1 can water chestnuts
- 1 can mushroom slices
- 1 cup grated cheese
- 1 onion
- 1 pkg vegetable soup mix
- 1 pkg frozen spinach
- 2 loaf round bread pumpernickel or sourdough
Instructions
- Thaw out spinach and drain all the excess water.
- Dice onion and grate cheese, strain water chestnuts, and dice into small pieces.
- drain mushrooms and add to a large mixing bowl with spinach, mayonnaise, sour cream, water chestnuts, onion, cheese, and vegetable soup mix.
- fold all ingredients together until everything is all incorporated. place in a container with a lid and set it in the fridge for at least an hour and until you are ready to serve.
- when serving take 1 of the loaves of bread and slice off the top ¼ then proceed to dig out the inside of the loaf of bread to create a bowl. being careful not to remove too much bread and leave a hole.
- slice the other loaf into cubes for dipping.
- place the bread bowl in the middle of a large serving platter and fill with the chilled spinach dip. surround the bread bowl with pieces of bread from the other loaf and serve.
- make sure you taste it yourself as you won't have much time before the dip is gone once you set it out to share.
