Ranch Spinach Dip

(from cokerlj’s recipe box)

Haven’t tried.

Source: Vasek Family Cookbook, Lisa Motl Ware

Categories: Dip, haven't tried


  • 1 package Hidden Valley Original Ranch Dip Mix
  • 1 8 ounce can water chestnuts, rinsed, drained, chopped
  • 16 ounces sour cream
  • 10 ounce box frozen spinach, thawed, drained
  • 1 round loaf French bread hollowed out, save the bread you took out to make a bowl
  • Fresh vegetable sticks for dipping.


  1. Stir together dip mix, sour cream and diced water chestnuts.

  2. Thaw and drain liquid from the frozen spinach…you might want to actually squeeze more liquid out.

  3. Stir spinach into the sour cream mixture.

  4. Chill at least 30 minutes or until just before serving.

  5. Cut top off the bread and remove center, using firm bread pieces as dippers.

  6. Fill bread bowl with dip.

  7. Serve with cubed bread and vegetables.

Email to a friend | Print this recipe | Back