“Dill”icious Spinach Dip Mix Served in a Bread Bowl

Kimberly Snyder
by Kimberly Snyder
20 servings
4 hr 10 min

Looking for a tasty herb dip served in a non-traditional way? I have the perfect dip to share just in thyme for the fall entertaining season!

If you have been following me for awhile, you may know that my business is rooted in culinary herbs. If you want more information about my herbal background, you can find out more here:

In order to make this “Dill”icious Spinach Dip , you will need a packet of dip mix , sour cream, and mayonnaise. To save a few calories, I used the light sour cream.

The dip can be served in bowl of course. I wanted to see how it looked/worked in a bread bowl. The store didn’t have a round loaf but they did have this oblong loaf. I think it worked just great!

I used a knife to cut out the top of the loaf so that I could form a long bowl.

I then cut the removed pieces of bread into bite size pieces and serve d them along side the dip as an extra "dipper".

This dip can be served chilled or you can add a couple of more ingredients (artichokes & parmesan cheese) and serve it warm!

Right before serving, I sprinkled extra dried dill on top of the dip to add a bit of color.

I served tortilla chips and the carrots as well as the cut up bread as "dippers".

Feel free to use any cut up vegetables, chips or crackers as your "dippers" along side the Dill dip.

“Dill”icious Spinach Dip Mix Served in a Bread Bowl
Recipe details
  • 20  servings
  • Prep time: 10 Minutes Cook time: 4 Hours Total time: 4 hr 10 min
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  • 8 oz Sour Cream
  • 8 oz Mayonnaise
  • 1 packet "Dill"icious Spinach Mix seasoning packet from Mad Dash Mixes
  • 1 loaf Italian bread round or oval

Combine seasoning packet with the sour cream & mayonnaise.
Chill for at least 4 hours to allow the flavors to blend
Stir the dip mix again before adding to the bread bowl or other serving container
Serve chilled with assorted cut vegetables, crackers, bread cubes or tortilla chips.
  • Optional :  To serve hot: add 1 can drained & chopped artichoke hearts to the sour cream/mayonnaise/dip mix mixture. Add 1/2 cup parmesan cheese and place in an oven proof container. Heat at 350 degrees until heated through. Serve with assorted dippers.
Kimberly Snyder
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