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

Classic Spinach Dip Recipe

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.”
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6 servings

Ingredients

  • 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 (prepared with reduced-fat sour cream and reduced-fat mayonnaise; calculated without crackers) equals 83 calories, 6 g fat (2 g saturated fat), 9 mg cholesterol, 292 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  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

Nutritional Facts

1/4 cup (prepared with reduced-fat sour cream and reduced-fat mayonnaise; calculated without crackers) equals 83 calories, 6 g fat (2 g saturated fat), 9 mg cholesterol, 292 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Classic Spinach Dip

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
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.

MY REVIEW
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.

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