This easy spinach dip recipe brings together chopped spinach, creamy mayonnaise, tangy sour cream, fresh green onions, crunchy water chestnuts, and a simple vegetable soup mix to make a mouthwatering dip you’ll want to devour.
This spinach dip is incredibly simple to make and easy to transport to any family or friend gathering. The recipe calls for nonfat sour cream and light mayo, which makes it a great low-cal dip.
Add veggie slices for dipping and you’ve got a pretty healthy appetizer on your hands. You can also serve crackers, tortilla chips, or crostini made from a sliced baguette or loaf of sourdough bread if you prefer.
While this spinach dip is very easy to make, be sure to plan ahead. You’ll need to keep it in the refrigerator for at least one to two hours to allow the vegetables to rehydrate to get the perfect texture — it also allows time for the flavors to come together. This dip is meant to be served cold.
And if you don’t have fresh spinach on hand? There’s an easy fix for that — just thaw frozen spinach in a colander, allowing it to drain over a plate or bowl, and then squeeze any excess liquid out.
For some added presentation, serve the spinach dip in a bread bowl. Not only will it look appealing to guests, the bread bowl is delicious to eat once all of the dip has been consumed.
Add some parsley as a garnish for a little extra pizzazz.
Here is what you will need to make this simple but delicious dip that is full of flavor:
- nonfat sour cream
- vegetable soup mix
- light mayo
- green onions chopped finely
- water chestnuts coarsely chopped
- chopped spinach thawed and squeezed dry of water
How to Make
Be sure to thaw spinach first. Then chop and prepare ingredients. Start by chopping the green onions and water chestnuts. To finish up the recipe simple mix together.
Then pop the dip in the refrigerator to allow the vegetables and flavors to marinate together before serving.
- Cream cheese: Stir in room temperature cream cheese for an even creamier dip.
- Heat: For a warm dip, just bake the dip in the oven at 350 degrees Fahrenheit. You can add shredded mozzarella cheese or grated parmesan cheese on top for an even more decadent dip.
- Spiciness: For a subtle spice, sprinkle in some fresh black pepper. For a more fiery kick, try crushed red pepper flakes or cayenne pepper.
- Yogurt: Substitute Greek yogurt for some or all of the sour cream.
- Worcestershire sauce: Add umami to this dip with a few shakes of this sauce.
If you have any leftover spinach dip, you will want to store it in an airtight container in the refrigerator. It will keep for three to five days.
What are some of your favorite dip recipes? We’d love to hear from you in the comments section below.
Spinach DipPrint Recipe
- 2 cups nonfat sour cream
- 1 package vegetable soup mix
- 1 cup light mayo
- 3-4 green onions chopped finely
- 1 can water chestnuts coarsely chopped
- 1 10 oz package chopped spinach thawed and squeezed dry of water
- Mix all ingredients together in medium bowl. Let stand in fridge for at least 1-2 hours to let the vegetables rehydrate. Serve with pretzels, chips, and fresh veggies.
More Delicious Recipes to try:
- Easter Chick Cheeseball (both adorable and delicious!)
- Cheddar Bacon Ranch Biscuits
- Artichoke Parmesan Dip
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Food memories are a big part of our family. We love having a big family party and making great food, or heading to Disneyland and trying all the things. Why not allow food to be a happy part of your life. That is what this blog is about. I hope you enjoy our recipes.