Spinach dip in a toasty bread bowl is a party favorite for many. It’s quick, easy to make, only uses a few ingredients, and it just got so much tastier with the addition of fresh microgreens. Plus, with this recipe, you can skip that annoying step where you have to squeeze excess liquid out of a block of frozen spinach.
This time around, we used plenty of spicy salad mix microgreens and sunflower shoots in place of spinach. The sunflower shoots provide a sweet, nuttiness that pairs nicely with the creaminess of the dip, and the spicy salad mix adds a slight kick. That coupled with the salty, ranchy goodness of the dip mix and texture of water chestnut and you’re looking at a deliciously balanced dip, perfect for layering on toasty bread or crackers.
Here’s what you’ll need:
1 pack of spicy salad mix microgreens 🥬
1 pack of sunflower shoot microgreens 🌻
16 oz container of sour cream
1 packet of ranch dip mix (we used Hidden Valley)
1 can of water chestnuts (8oz)
1 bread bowl
Optional: French bread loaf for extra dipping toast 🥖
Here’s how to make it:
Slice the top from your bread bowl. Remove the center and cut into cubes. Toast in the oven.
Drain water chestnuts and chop.
Chop the majority of microgreens, setting aside a few pinches of each variety as a garnish. Make sure you chop these finely to avoid a stringy dip.
Mix chopped microgreens and water chestnuts into sour cream along with the packet of dip mix. Stir well, until everything is combined.
Spoon dip into bread bowl.
We sliced up and toasted an extra loaf of french bread for our dip, but you can really use anything. Crackers. Pretzels. Carrots. Celery. In a bind, we’ve even been known to use store-bought croutons as vessels. It’s not glamorous. It’s not high-end, but it is delicious.