This Spinach Dip Recipe is easy to make and absolutely delicious! Made with easy ingredients, you’ll never want to buy the store packet again.
It is possible I was born in the wrong country, because my preferred way of eating is appetizers. I love small plate restaurants, and I love hosting parties where there are tons of dips and snacks. One dip that always makes the cut is this recipe for spinach dip. It tastes just like Knorr Spinach Dip, but is so easy to make at home.
Made this, delicious, thanks for sharing!
How to Make Spinach Dip
This is just a brief overview of how to make this amazing appetizer. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Make the base of the dip. Mix together the sour cream, mayonnaise, onion powder, garlic powder, salt, and black pepper.
- Mix in the remaining ingredients. Add in the scallions, water chestnuts, and the thawed spinach.
- Adjust the seasonings. Taste the dip and add in more salt and pepper to taste.
Most frozen spinach packages have instructions for how to thaw it right on the packaging. That being said, most do not tell you the best way to drain it. Draining thawed spinach is key to most recipes it is used in. Not draining it properly can result in too much liquid, which can really throw off some recipes.
Once it is thawed, let it cool al little bit. Then transfer the thawed spinach to the middle of a clean dish towel. I suggest using one that can be used just for spinach since it will stain it a little green. Pull up the edges of the dish towel, and spin the spinach in the middle to make a bundle. Then thoroughly squeeze it over the kitchen sink to get out all of the moisture.
My Cold Spinach Dip is best when eaten within 24 hours of making. That makes this a great recipe to make the night before a party.
Homemade spinach dip can be stored in the refrigerator for four to five days after being made. As with all recipes, use your best discretion when it comes to leftovers.
Yes! But you will want to cook it down first. You can follow these instructions.
This dip is naturally gluten free, assuming that you buy gluten free Worcestershire sauce. The original recipe contained barley, so be sure to double check all of your labels when serving someone with a gluten intolerance.
This dip is best cold. If you are looking for a hot version, try this Spinach Artichoke Dip.
I love serving this with pretzel flats, bagel chips, and pita chips.
I would not recommend freezing this. Given that the base is sour cream and mayonnaise, the texture will be off once you thaw it.
Other Easy Dip Recipes
If you are pulling together a full spread for a party, here are some great easy dip recipes. All of them can be made the day before. You can find all of our dip recipes here: Dip Recipes.
If you try this Easy Spinach Dip or any of my other recipes, please leave me a comment and let me know what you think!
- 2 cups light sour cream
- 1 cup light mayonnaise
- 2 1/2 teaspoons kosher salt (if you are using table salt, start with half)
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 3 green onions cut into one inch of the green and diced small
- 8 ounces water chestnuts drained and diced small
- 10 ounces frozen spinach thawed and squeezed of all the moisture
- Combine the sour cream, mayonnaise, onion powder, garlic powder, salt, black pepper, and Worcestershire sauce.2 cups light sour cream, 1 cup light mayonnaise, 2 1/2 teaspoons kosher salt, 1 1/2 teaspoons onion powder, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 tablespoon Worcestershire sauce
- Stir in the scallions, water chestnuts, and spinach.3 green onions, 8 ounces water chestnuts, 10 ounces frozen spinach
- Chill for an hour before serving.