Easy Spinach Dip
User Reviews
5
-
Prep Time
5 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 5 mins
-
Servings
16 servings
-
Calories
174 kcal
-
Course
Appetizer, Condiments, Snacks
-
Cuisine
American
Easy Spinach Dip
Description
Easy Spinach Dip starts with thawed frozen spinach that is squeezed or pressed free of liquid to avoid a watery consistency. Water chestnuts add crunch and mild sweetness, while sour cream and mayonnaise create a creamy base. The dry vegetable soup mix contributes seasoning and umami, complemented by sharp notes from green onions. Combining these ingredients and refrigerating for 2 to 24 hours allows flavors to integrate and improves texture.
For serving, the dip can be presented in a bowl or inside a hollowed-out sourdough bread loaf, with cubes of the bread top and center cut for dipping. The creamy texture and subtle vegetable flavors suit casual gatherings or snack times. Fresh spinach can be substituted if cooked, chopped, and well-drained, maintaining the dip’s moisture balance.
Serving options include crackers, tortilla chips, or crostini. The dip keeps for up to four days refrigerated in an airtight container. The recipe's simple method and ingredients yield a classic taste and approachable texture that is easy to make ahead and adjust.
Ingredients
- 10 ounces spinach 1 package, thawed, frozen, chopped
- 8 ounces water chestnut canned, drained
- 2 cups sour cream or Greek yogurt
- 1 cup mayonnaise or dressing, low fat or regular
- 1 package dry vegetable soup mix 1.4 ounces
- 3 green onions chopped
- 1 loaf sourdough bread optional, round
Instructions
- Thaw 10 ounces of frozen chopped spinach. Squeeze the thawed spinach or place it in a fine mesh strainer and press with a spoon to remove as much liquid as possible.
- Drain the water chestnuts and finely chop.
- In a medium bowl, combine spinach, water chestnuts, sour cream, mayonnaise, dry vegetable soup mix, and green onions. Stir until well combined.
- Cover and refrigerate for at least 2 hours or up to 24 hours before serving.
- To make a bread bowl, cut 1-inch off the top of a loaf of sourdough bread and use a serrated knife to remove the center, leaving a 1-inch thick bread bowl.
- Fill the bread bowl with the spinach dip just before serving. Cut both the top and center of the bread into 1-inch cubes for dipping.
Notes
- Thaw frozen spinach overnight in the fridge or quickly in the microwave, then squeeze out excess moisture thoroughly.
- To use fresh spinach, cook over medium heat with a little water until wilted, then cool, chop, and squeeze dry.
- Serve with crackers, chips, crostini, or in small hollowed dinner rolls for individual portions.
- Store leftover dip tightly covered in the fridge for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174 | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 412mg | 17% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2290IU | 46% |
| Vitamin C | 2mg | 2% |
| Calcium | 62mg | 6% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
