Classic Spinach Dip Recipe
Classic Spinach Dip Recipe photo by Taste of Home
Next Recipe

Classic Spinach Dip Recipe

Read Reviews
4.5 3 4
Publisher Photo
In Stafford, Texas, Joyce Fogleman requests: “Everywhere I take this dip, I’m asked for the recipe. I don’t make it at home because I’m afraid that’s all I’d eat the entire day. I’d love a downsized version I could make at home.”
Featured In: Homemade Snack Recipes
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6 servings


  • 4 cups fresh baby spinach, chopped
  • 2 tablespoons water
  • 2/3 cup sliced water chestnuts, chopped
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 4 teaspoons vegetable soup mix
  • 1 green onion, chopped
  • Assorted crackers

Nutritional Facts

1/4 cup: 83 calories, 6g fat (2g saturated fat), 9mg cholesterol, 292mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 2g protein.


  1. In a microwave-safe bowl, combine spinach and water. Cover and microwave on high for 45-60 seconds or until wilted; drain. Cool slightly and squeeze dry.
  2. In a small bowl, combine the water chestnuts, sour cream, mayonnaise, soup mix, onion and spinach. Chill for at least 1 hour. Serve with crackers. Yield: 1-1/2 cups.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Classic Spinach Dip in Cooking for 2 Fall 2006, p49

Reviews for Classic Spinach Dip

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
PenelopeWin User ID: 5924001 251804
Reviewed Jul. 24, 2016

"This was good but not the best spinach dip I have had. It was a tad bit sour. I might make this again but then again I might try another recipe for spinach dip."

HarryNinja User ID: 6514243 165687
Reviewed Feb. 9, 2012

"I've been making this dip for years (same ingredients at least) and absolutely love it (especially on game day). To make it even easier, you can use frozen, chopped, spinach that you've thawed and drained."

Amy the Midwife User ID: 2816815 159136
Reviewed Apr. 6, 2010

"Very good dip!

I wilted the spinach stove-top, since I prefer not to nuke food.
I served the dip with sliced red & yellow bell peppers, cucumbers and baby carrots. It made a beautifully colorful platter."

Loading Image