In 2011 I wrote:
Like a lot of people, I love the spinach dip that is made with an envelope of Knorr vegetable soup mix. But a few weeks ago I wasn't surprised, in checking the ingredients, to find monosodium glutamate listed (and not at the end). So, last week I determined to find a recipe to make it from scratch and see how it turned out. It didn't taste exactly like the Knorr mix variety (though the inclusion of MSG I consider cheating; who knows what it really tastes like), but it was quite tasty and we enjoyed it on raw vegetables, tortilla chips, and crackers. (I found the recipe at vivianskvetch.blogspot.com and then made a few modifications.)
SPINACH DIP FROM SCRATCH1 c. sour cream
10 oz. spinach
1 c. mayonnaise
1 clove garlic, minced or put through press
1/4 c. onion, finely chopped
1 c. red bell pepper, chopped
4 oz. water chestnuts, chopped
1/4 tsp. salt, or to taste (I thought it needed at least double this amount)
Freshly-ground pepper to taste
dill weed, to taste
garlic salt, to taste
Mix sour cream and mayonnaise together in bowl. Add garlic, onion, red pepper, water chestnuts, and spices and mix well. Blend spinach into mixture. Chill for a couple of hours.
If you are using a bread bowl, prepare it just before serving so bread won't get soggy. Slice the top off and cut or scoop out inside, leaving walls of reasonable thickness, at least an inch or so. Spoon dip into hollowed-out bread. Cut up leftover bread (from the top and inside) to use for dipping.
If you're not using a bread bowl, serve dip in ordinary bowl with your choice of raw veggies, crackers, tortilla chips, etc.