Spinach Dip with Veggies in Baguettes

Is this not the cleverest way to serve veggies and spinach dip? I’ve been seeing these all over the web lately and thought I’d give it a try for my friend’s bridal shower. Spinach Dip with Veggies in Baguettes is not only appealing for the food table, but it makes getting dip and veggies a cinch. No more holding up the line waiting on someone to scoop out dip and grab their veggies!

So, how’s it taste?

The spinach dip is the classic recipe from the packet of vegetable soup mix. You know the one. I love it because it’s so creamy and has such a great crunch from the green onions and water chestnuts. I love the flavor boost from the vegetable soup packet, too. It takes no time to mix together. The biggest task is draining the spinach.

Depending on how many baguettes you’re making, you may have dip leftover. Save it for a midnight snack, or use it on a turkey sandwich. It’s a great spread with deli meat!

You’ll want to use skinny baguettes for this. The baguettes I used were a bit on the large side, but they worked ok.

First, cut the rounded end off the baguette. To figure out where to cut the baguette, I lined up two pieces of veggies to eyeball how tall I’d need the baguette. You’ll want to cut the baguette just a bit shorter than the two veggie sticks.

Next, cut the baguette at a diagonal. I turned the baguette on its side for this since my baguette was a bit wider than normal.

Now you have two pieces. If the bottom is too thick, you can cut a bit off. You want enough to hold the dip, but not a huge chunk of bread.

With your hands, pull out the inside of the baguette. Leave the bread in the bottom though. You want to mostly pull the bread out of the sides and back. (Save the pulled out bread and pulse in a food processor for breadcrumbs! Store in the freezer.)

Last, press the bottom bread down. This will form a sturdy base to hold the dip. Spoon in the spinach dip (as much or as little as you like) and add the veggie sticks.

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Spinach Dip with Veggies in Baguettes

Spinach Dip by Knorr
makes 4 cups
This is the recipe for the full-sized dip. You may not need the full recipe as it depends on how many baguettes you make and how much you fill them. You may want to start by making half the recipe first.

Ingredients:

10 oz. package frozen chopped spinach, thawed and squeezed dry
16 oz. sour cream (reduced fat ok)
1 cup mayonnaise (reduced fat ok)
1 package Knorr® Vegetable recipe mix
8 oz. water chestnuts, drained and chopped
3 green onions, chopped (optional)
baguettes
veggie sticks

Directions:

1. Combine all ingredients and chill about 2 hours.

2. In the meantime, follow the step by step pictures above to prepare your baguettes.

3. First, cut the rounded end off the baguette. To figure out where to cut the baguette, I lined up two pieces of veggies to eyeball how tall I'd need the baguette. You'll want to cut the baguette just a bit shorter than the two veggie sticks.

4. Next, cut the baguette at a diagonal. I turned the baguette on its side for this since my baguette was a bit wider than normal.

5. Now you have two pieces. If the bottom is too thick, you can cut a bit off. You want enough to hold the dip, but not a huge chunk of bread.

6. With your hands, pull out the inside of the baguette. Leave the bread in the bottom though. You want to mostly pull the bread out of the sides and back.

7. Last, press the bottom bread down. This will form a sturdy base to hold the dip. Spoon in the spinach dip (as much or as little as you like) and add the veggie sticks. Use any leftover bread for breadcrumbs or homemade croutons.

8. Fill each baguette with spinach dip. Add your choice of veggie sticks.