Description
A classic and creamy spinach dip that’s easy to prepare and perfect for parties or gatherings. This dip combines thawed spinach, crunchy water chestnuts, sour cream, mayonnaise, and a flavorful dry vegetable soup mix, chilled for a refreshing taste. Serve it in a bread bowl with cubes of sourdough bread for a festive presentation.
Ingredients
Scale
Main Ingredients
- 10 ounces frozen chopped spinach (1 package, thawed)
- 8 ounces water chestnuts (canned, drained and finely chopped)
- 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)
For Serving (Optional)
- 1 loaf round sourdough bread (optional, for bread bowl and dipping cubes)
Instructions
- Thaw and Drain Spinach: Thaw the frozen chopped spinach completely. Squeeze the thawed spinach with your hands or place it in a fine mesh strainer and press with a spoon to remove as much liquid as possible to prevent a watery dip.
- Prepare Water Chestnuts: Drain the canned water chestnuts thoroughly and finely chop them to add a crunchy texture to the dip.
- Combine Ingredients: In a medium mixing bowl, add the drained spinach, chopped water chestnuts, sour cream, mayonnaise, dry vegetable soup mix, and chopped green onions. Stir everything together until the mixture is well combined and creamy.
- Chill the Dip: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. This resting time allows the flavors to meld beautifully.
- Prepare Bread Bowl (Optional): If using sourdough bread, cut about 1 inch off the top of the loaf. Using a serrated knife, hollow out the center to create a bread bowl approximately 1 inch thick on all sides.
- Serve: Fill the prepared bread bowl with the chilled spinach dip just before serving. Cut the reserved bread center and the top into 1-inch cubes to use for dipping.
Notes
- For a healthier option, substitute sour cream with Greek yogurt and use low-fat mayonnaise.
- If you prefer a smoother texture, finely chop or pulse the spinach and water chestnuts in a food processor before mixing.
- The dry vegetable soup mix adds a salty and savory flavor, so adjust additional salt accordingly.
- The dip can be prepared up to 24 hours ahead, making it convenient for entertaining.
- Serve chilled for the best flavor and texture.
