Eileen’s Spinach Dip Spread
Recipe from the Kitchen of Eileen Brown – Derby KS
I’ve been making this recipe for the Holidays since the 70’s.
Yeah, a really long time.
It is a simple, tasty recipe that presents elegantly as well, served in
a hollowed out round loaf of bread. Passe? Not really, as good taste
is just that, a matter of taste, not trends. This is the appetizer my
family favors over many others.
3 – 10 oz pkgs frozen chopped spinach.
1/2 to 1 cup chopped parsley (dried can be used)
1 cup chopped green onions.
2 cups real mayonnaise
2 cups sour cream (with chives if you wish)
2 tsp salt
1 tsp pepper
Preferred Bread to use:
1 round loaf swedish rye bread, whole.
1 round loaf swedish rye bread, sliced.
Spinach Spread Preparation:
1 – Thaw spinach in refrigerator overnight.
2 – Spread spinach thinly and evenly on paper towels or kitchen
towel and twist to wring out ALL the liquid. Spinach must be
as dry as possible to the touch.
3 – Place spinach in bowl and toss with salt and pepper.
4 – Add all remaining ingredients of parsley, green onion,
mayonnaise and sour cream; mix well with spoon.
5 – Mixture should sit for two hours or overnight for best
6 – If spread seems a little dry after rest time, add a tsp. of milk
(one at a time) to soften the mixture to spreadable texture.
1 – Hollow out whole round loaf of swedish rye bread. Place an
amount of the spread in the newly created “bowl” of the loaf.
2 – Add a couple of serving knives or spoons and place on a
3 – Cut the sliced bread into smaller pieces and arrange
around the loaf. You can include scooped pieces from the
whole loaf too.
Other breads may be added for flavor variation:
Pumpernickel, french, italian, german rye, etc.
For carb conscious folks add a plate of vegetables for dipping too.
This recipe makes enough for a crowd. You will be filling the bowl often.
A hearty and healthy recipe your family and friends will
Ooh and Aah over – never fails!
12-12-14 UPdate — Added image for 4 x 6 reipe card.
Just right click and save the image, it will fit on a card, I promise!
Image courtesy Buddy Web Services
Spinach Dip/Spread Image to make a 4 x 6 recipe card. 🙂
Dillons (Kroger) no longer makes the sweet swedish rye bread. Any round loaf will do for the presentation. However, rye bread is still the best for this. We tried the King’s Hawaiian wheat and loved that too. If the bread is sweet, it compliments the “savory” of the spinach spread. Enjoy!
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