Yesterday’s recipe for Gluten-Free Dark Artisan Bread with Caraway Seeds reminded me of this Spinach dip that my Aunt Karen would bring to family get togethers. This is the one that you make a bowl out a dark pumpernickel or rye bread round and then serve the bread you just cut out as cubes for dipping.
I haven’t tested the dip in the gluten-free bread round yet, so at this point I would just cut the gluten free bread into dipping size cubes and serve the dip in a bowl. This recipe makes about three cups of dip. It keeps well in the refrigerator and has never failed to be a family hit. I’m pretty sure my Aunt never made just one batch of this when our family got together. It also uses regular spices and doesn’t rely upon a pre-packaged dry mix. You could also substitute the sour cream with creme fraiche if you like. But this is how I would make my Aunt’s frequently requested appetizer and serve it with chunks of Gluten Free Dark Artisan Bread with Caraway Seeds.
It is a chilled dip and also great with cut vegetables as well.
- 1 cup Duke's mayonnaise
- 1 cup creme fraiche or sour cream
- 10 oz. package of frozen spinach, thawed, drained and squeezed of excess liquid
- ½ teaspoon dill weed
- 1 - 8oz. can water chestnuts, chopped
- ½ teaspoon celery salt
- ¼ teaspoon onion salt
- Gluten Free Dark Artisan Bread with Caraway Seeds or other gluten bread round
- Mix all ingredients, except for the bread, together in a medium mixing bowl.
- Store in an air tight container or tightly covered in the refrigerator.
- Serve chilled with cut vegetables and dipping sized chunks of dark gluten free bread.
- See notes for serving in a bread bowl.