Spinach Dip

If you took a poll of people’s favorite dips, most would likely sing the praises of spinach dip. (We’re guessing the beloved 7-layer dip would be a close second!) It makes sense. Spinach dip is soft, creamy and tangy with chunky bites of earthy vegetables that unapologetically cut through the richness. And when it comes to making chilled spinach dip, the easiest way just so happens to be the tastiest way.

Spinach Dip Ingredients

• Baby spinach: We highly recommend fresh spinach for its bright taste and color, but you can also use frozen spinach that steams in the bag.
• Water chestnuts: The nutty sweetness that water chestnuts impart creates a whole new flavor dimension in this spinach dip.
• Mayonnaise: See what our Test Kitchen has deemed the best mayonnaise to use in dips.
• Vegetable soup mix: Grab a packet of Bob’s Red Mill, Lipton or Knorr vegetable mix. If you have the choice, we recommend Knorr, because who doesn’t love Knorr spinach dip?

Directions

Step 1: Wilt the spinach

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In a microwave-safe bowl, combine the spinach and water.

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Cover the bowl and microwave the spinach on high until it has wilted, 45 to 60 seconds. Drain the liquid.

Step 2: Squeeze out excess liquid

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Let the spinach cool slightly at room temperature until you’re able to handle it. Using your hands, squeeze out as much excess liquid as you can until the spinach feels dry. Discard the excess liquid.

Editor’s Tip: The most important thing when learning how to make spinach dip is to squeeze out as much water as possible so the dip doesn’t go runny. For extra insurance, use a ricer to squeeze out the liquid, or press the spinach between paper towels.

Step 3: Mix the dip

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In a small bowl, stir together the water chestnuts, sour cream, mayonnaise, soup mix, green onions and spinach until everything is well blended.

Step 4: Chill and serve

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Cover the dip in storage wrap and chill it in the fridge for at least one hour. Serve the dip with crackers.

Editor’s Tip: Place the spinach dip in a clean bowl (rather than the one it was mixed in) for a nicer presentation.

Spinach Dip Variations

• Swap water chestnuts for artichokes: Sub in canned artichokes if you can’t find canned water chestnuts.
• Sprinkle in bacon: Crumble up about 1/4 cup cooked bacon, and stir it into the dip. If cooking bacon intimidates you, learn how to cook bacon the easy, foolproof way.
• Add sun-dried tomatoes: We love how sun-dried tomatoes add a pop of a ruby-red color and some sweet acidity. Chop up about 1/4 cup sun-dried tomatoes, and blot away any excess oil before adding it to the spinach dip.
• Substitute the sour cream: Use softened cream cheese or Greek yogurt as a substitute for the sour cream if you’re not a fan.
• Add cheese: Sprinkle in 1/4 cup shredded mozzarella cheese, or a few tablespoons of grated Parmesan or Pecorino. Mozzarella adds richness, while a grated hard cheese adds a savory depth.

How to Store Spinach Dip

Store leftover spinach dip in an airtight container. You can also keep it in its bowl and cover it with storage wrap. Spinach dip will keep in the fridge for up to three days.

Can you make spinach dip ahead of time?

Yes, you can make spinach dip in advance. It will keep in the fridge for up to three days, though we recommend eating it within one day for the best flavor. Prepare the dip and store in an airtight container, or keep it in its bowl and place storage wrap over the top. Refrigerate the dip until you’re ready to serve it.

Can you freeze spinach dip?

No, we do not recommend freezing spinach dip. Sour cream and mayonnaise do not freeze well, and will turn runny once the dip is defrosted.

Spinach Dip Tips

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Do you eat spinach dip hot or cold?

This spinach dip is best served cold, but you can certainly warm the dip in the microwave if you wish. Just know that it won’t have the same texture or flavor as a baked spinach dip would. If you prefer a baked dip, give our hot spinach artichoke dip a go.

What do I serve with spinach dip?

Spinach dip can be served with an assortment of crackers, tortilla chips, fresh vegetables (like bell peppers, carrots, celery sticks or cucumbers), crusty bread, pretzel thins and bagel chips.