Nana Recipe Wednesday–Spinach and Leek Dip

by Sarah on February 6, 2013

I’m sure you’ve had this before.  I mean, who hasn’t?  I remember it being served in a hollowed-out round of sourdough bread, with the interior cut into little cubes for dipping.  The first time I had spinach dip (at Nana’s, of course) I thought it was the best thing I’d ever tasted.  Man, she would put out this huge spread of snacks like spinach dip and crabmeat mold and cream cheese with jalapeno jelly on top of it.  And then dinner would be three hours later.

And then of course, everyone in the world made spinach dip for every party I ever attended for about ten years and I never wanted to see it again.

Where’s Nana?  Middle row, far left, with all of her beloved sisters, brothers and sisters-in-law.  And Boppa too (back row, middle).  Circa 1951.  

Fast forward to Superbowl Sunday.  We’d just come home from a lovely overnighter in Reno (to see THE WHO), and with no parties to go to, no desire to go to a bar, and little to no energy to shop and prepare something rigorous, I settled on making a dip so the husband could watch his game with some munchies.

I gave the husband a few options to choose from and he opted for the spinach dip…..which is really called Leek Dip in Nana’s book.  Due to the package of Knorr’s Leek Soup packet, I can only assume.

As I occasionally will do, I took a few little tiny liberties with Nana’s recipe. One was to replace some of the mayo and sour cream with a small container of plain Greek yogurt.  I also used a tad more spinach and added some fresh herbs.  Nothing crazy.  It still pretty much tasted exactly the same.

I didn’t put it in a sourdough round either.  Sue me.

You don’t even have to wait until the next Superbowl to have this.  Serve it at your next party!  Your friends will feel nostalgic for the late ’80’s while they snarf it all down.

Nana's Spinach and Leek Dip


  • Nana's version:
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 package (envelope) Knorr's Leek Soup mix
  • 1 10-oz package frozen chopped spinach, thawed and liquid squeezed out
  • 1 bunch green onion tops (the green part), chopped
  • 1 small can water chestnuts, chopped
  • 1 round loaf sourdough bread
  • ------------------------------------------------------------
  • My changes:
  • 1 small container plain Greek yogurt (approx 1 cup)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 envelope Knorr's Leek Soup mix
  • 1 16-oz bag frozen chopped spinach, thawed and liquid squeezed out
  • 5 green onions (the whole thing), chopped
  • 1 small can water chestnuts, chopped
  • 1/4 cup chopped parsley
  • 1 Tbsp chopped chives
  • (I think some chopped tarragon would be good too but I didn't have any)


  • Mix above ingredients.
  • If using the bread round, cut off the top 1/3 of the round and carve out the insides. Fill the hollowed out round with dip. Cut the remaining bread into cubes.
  • Serve chilled with vegetables, crackers, baguette slices, etc.

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