Save on Pinterest

Classic Spinach Dip

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
    1.5 cups

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

Directions

  • 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.
  • 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.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
1/4 cup: 83 calories, 6g fat (2g saturated fat), 9mg cholesterol, 292mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 2g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • slmacbeth
    Oct 19, 2017

    I also wilted the spinach on the stove. I don't normally like water chestnuts, but I chopped them very finely, and it was pretty good. I found it difficult to locate vegetable soup mix.

  • PenelopeWin
    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.

  • Rowe10
    Mar 24, 2013

    No comment left

  • HarryNinja
    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
    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.

  • justmbeth
    Nov 22, 2006

    No comment left