Easy Spinach & Artichoke Dip Recipe
Everything's better with Ranch, so it stands to reason that Spinach dip would be too. This is one of the dishes that my entire family expects me to show up with for all gatherings and holidays!
Ingredients
- 16 ounce carton Sour Cream
- 1 lb frozen chopped Spinach
- 1 can Artichoke Hearts
- 1 can Water chestnuts
- 1 package Hidden Valley Ranch Buttermilk dressing mix
- 1 round loaf of bread
Directions
1.
Thaw the spinach under cold water. Drain and press out as much of the water as you can so that the spinach is a dry as possible when it is mixed with the remaining ingredients. I use papertowels or a clean kitchen towel. Put the spinach inside and then press until the water drips out.
2.
Drain the Artichoke hearts and Water chestnuts and chop them up on a cutting board, or in a food processor. I usually chop them fine for a smoother dip, but if you want more texture in the dip don't chop them as fine.
3.
Mix the Sour Cream and the Hidden Valley Ranch dressing mix in a large bowl. Use the original dressing mix, not the dip mix. The dip mix is too salty for this recipe. Once the sour cream and dressing mix are will blended, add the spinach, artichoke hearts and water chestnuts.
4.
Take a round loaf of bread and hollow out the center like a bowl. I usually use King's Hawaiian Sweet bread, but you could also use any artisan bread from the bakery in the form of a round loaf. Fill the hollowed-out loaf with the dip and refrigerate, covered.
5.
Cut the bread cuttings from the hollowed-out loaf into bite-size pieces and toast them until golden brown. When ready to serve, place the dip-filled bread in the center of a large platter. Arrange the toasted bread pieces around the loaf and serve.
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