Spinach dip has been a staple on the house party circuit for as long as I can remember. It has it’s positives: nice colours, fairly filling, easy to put together, but let’s face it…it’s gotten to be a bit boring!
People try to put their own spin on their spinach dips by adding bits of carrot or radish or even bacon, but the base of the dip remains essentially the same. I thought I would take this classic appetizer and bring it into the twenty first century. The result was a dip that will blow your taste buds away. This is unlike any spinach dip you’ve stood around the island sampling at a Baby Shower or birthday party before!
The spinach dip has grown up and is ready for a party of its own!
I had been wanting to update the spinach dip concept for awhile and the idea for this concept actually came to me while I was sitting in church last Sunday (the irony that I got the idea for putting wine in spinach dip while sitting in the church pew is not lost on me!). I was so excited to see if it would work that the kids and I stopped off at the grocery store on the way home to pick up the ingredients and I quickly whipped it up.
While it was in the oven, I was a bit nervous about what it would taste like, but I needn’t have been worried. This is hands-down THE BEST spinach dip I’ve ever made or eaten!
I mixed together drained frozen spinach, sour cream, white wine, some grated Gruyere cheese, a few chopped waterchestnuts, and some hot sauce and spooned it into a long loaf of sourdough that I had cut the middle out of. I popped the whole thing into the oven and when it was done, I sprinkled it with chopped purple onion.
You could stir the onion in before baking it if you want, but I was really wanting the crunch of the raw onions, so I opted to add them after baking.
I served mine on a platter with bread chunks (cut from what I had taken out to create my “bowl”) and green, yellow, and red peppers. I loved the look of all the colours on the tray but the taste far exceeded the look!
When my husband got home, he asked if there was anything to eat and I replied that there was only spinach dip. I know that he doesn’t like spinach dip, but he agreed to give this one a try and apparently, this won him over! This is what my beautiful platter looked like a few minutes after he agreed to sample it:
I would say that it met with his approval! This classic party dip has just been given a world of new possibilities!
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- 10 oz. package of chopped frozen spinach
- 1/2 cup of sour cream
- 1/8 cup white wine
- 1/4 cup grated Gruyere cheese
- 1-2 tsp. hot sauce
- 3 waterchestnuts, chopped
- purple onions, finely chopped
- sourdough bread round or long
- Preheat oven to 350°.
- Drain the spinach well.
- Mix spinach with the sour cream, wine, cheese, hot sauce and waterchestnuts.
- Spoon spinach mixture into a hollowed out sourdough bread.
- Place the bread on a baking sheet and bake for 15 minutes.
- Top with diced purple onions.
- Serve with pieces of bread or vegetables.