Spinach Dip

Spinach Dip

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Share this Recipe!

I enjoy making Spinach Dip during the holidays or for family gatherings. A creamy dip seasoned with chopped spinach, dried veggies, and crunchy water chestnuts. It really is delicious. 

Serve Spinach Dip for a Holiday Gathering

(Recipe modified with new photos on 12/28/22.)

I first tried this dip as a girl at my grandma’s house. She and my grandpa “liked” spinach, and she encouraged me to try it. I normally turned up my nose at anything that had to do with spinach. But I loved my grandma and wanted to please her. So I dipped a carrot into it and took a bite.

Then I dipped another carrot into the dip and had a second bite. I loved it! It was so GOOD! Who knew that spinach could be so yummy!

And that my friends, is how you learn to try new things! How you learn to enjoy and love new foods! I encourage you to always give new foods at least one bite. Or two.

This Spinach Dip is so easy to make.

 

Ingredients to Make Spinach Dip

(See the full recipe at the bottom of this post.)

  • real mayonnaise (not Miracle Whip)
  • sour cream
  • dried vegetable soup mix
  • smoked paprika
  • frozen chopped spinach
  • water chestnuts
  • freshly ground black pepper
  • assorted raw vegetables

 

Instructions for Making This Recipe

Ingredients for this RecipeGather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Thaw the frozen chopped spinach in the microwave and squeeze out the water. (I use my hands to do this job.)

Using a knife and cutting board, chop the water chestnuts into small chunks.

 

Make the Dip

Mix Ingredients Together in a Bowl

In a medium bowl, combine the mayonnaise, sour cream, dried vegetable soup mix, and smoked paprika.

Mix in Spinach and Chopped Water Chestnuts

Stir in the squeeze-dried spinach and chopped water chestnuts until mixed well. Taste and season with freshly ground black pepper if desired.

Place in a pretty serving bowl, cover and refrigerate the dip for at least 2 hours to let the ingredients meld with each other.

Serve Spinach Dip in a Pretty BowlServe with your favorite fresh raw vegetables such as carrots, celery, sliced cucumbers, broccoli florets, bell peppers, radishes, etc.  This recipe will make 3 cups of dip and is perfect for appetizers, a church potluck dinner, or as an afternoon snack.

See more Dip Recipes Here. View more Appetizers Here. Browse Holiday Entertaining Ideas Here.

 

Recipe for Spinach Dip

Spinach Dip

I enjoy making Spinach Dip during the holidays or for family gatherings. Frozen spinach mixed with vegetable soup mix and sour cream. Who knew that spinach could be so delicious! Serve with your favorite fresh vegetables or crackers.
5 from 1 vote
Print Rate
Course: Appetizer
Cuisine: American
Keyword: Dips, Fresh Vegetables, Frozen Spinach
Prep Time: 15 minutes
Refrigerate: 2 hours
Total Time: 2 hours 15 minutes
Servings: 16

Equipment

Knife Set
Cutting Board
Glass Mixing Bowls
Chip and Dip Server

Ingredients

  • 1 cup mayonnaise
  • 8 oz sour cream
  • 1 envelope Dried Vegetable Soup Mix
  • 1/2 teaspoon smoked paprika
  • 10 oz frozen chopped spinach thawed and squeezed dry
  • 8 oz water chestnuts drained and chopped
  • 1/4 teaspoon freshly ground black pepper as desired
  • Assorted raw vegetables

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Thaw frozen chopped spinach in the microwave and squeeze the water from it with your hands.
  • Using a knife and cutting board, chop water chestnuts into small chunks.

Make the Dip

  • In a medium bowl, combine mayonnaise, sour cream, dried vegetable soup mix, and smoked paprika.
  • Stir in drained spinach and chopped water chestnuts. Taste, and season with freshly ground black pepper as desired.
  • Place in a serving bowl and cover with a lid or plastic wrap. Refrigerate for at least 2 hours.
  • Serve with fresh vegetables. Makes 3 cups.

Nutrition

Calories: 142kcal | Carbohydrates: 5g | Protein: 1g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 315mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2175IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

 

Share this Recipe!



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating