The Secrets to the Best Spinach Dip in the World

Yes, I make the best spinach dip in the world. Oh, sure, you can pick up that nasty crap at the Jewel, put it in a pretty bowl and pretend that you made it – but we all know that you didn’t. You have to actually mix ingredients together yourself to make it good. I use the recipe that you can find on the back of the Knorr’s Soup Mix, but with a few little tweaks that make it much better.

Here is the recipe and my secrets so you too can be known for… uh, spinach dip.



1 pkg frozen chopped spinach (must be chopped spinach)
1 can sliced water chestnuts (don’t try and be cute and get the pre-diced ones, you must chop it yourself)
3 scallions (or green onions if you are someone who has never called it a scallion… Wisconsin, maybe?)
1 pkg Knorr’s Vegetable Soup Mix
1 8 oz. container of real, actual mayonnaise (not that Krappy Kraft Mayo imposter – the Hellman’s)
1 16 oz. container Sour Cream (not fat free or 1/3 fat – just ’cause it has spinach in it doesn’t mean it’s healthy)
1 round sourdough loaf

Thaw frozen spinach by running hot water over the spinach brick in a colander. Squeeze handfulls of the spinach to get all the liquid out. This is important – do not skimp on this step. Set dry spinach aside.

Cut off circular lid and hollow out the bread into a bowl; cut leftover bread into large cubes for dipping. Set aside.

Finely chop scallions and water chestnuts. Use all the scallion – green and white part. Set aside.

Stir cold sour cream, mayo and soup mix in a large bowl until thoroughly mixed. Mix in scallions and water chestnuts. Mix spinach in well, making sure that there are no clumps of spinach in the mix.

Scoop dip into bread bowl and serve immediately – do NOT chill. Serve with bread cubes and ritz crackers.


11 thoughts on “The Secrets to the Best Spinach Dip in the World

  1. I’ve actually altered the recipe a bit. Do 8 oz Sour Cream and 8 oz philly cream cheese at room temp. mix the philly, sour cream and mayo along with the soup mix first. No lumps of cream cheese!!! It changes the flavor a bit, better to my tastes.

  2. Believe it or not, the best way to chop the water chestnuts for this recipe is the slap chop. I got one as a gift and a bunch of slapping later, my water chestnuts were so fine I could barely even tell they were in the dip except by the taste!

  3. Yum!!! This is EXACTLY the way I make it — except I prepare a day ahead and allow mixture to “blend” in the fridge overnight. Can’t emphasize enough — get every single drop of moisture out of that spinach!!! Rather than using just my hands, I wrap each handful in cheesecloth (or a new paper towel) and then squeeze.

  4. I like this recipe too, but use lots of fresh spinach, finely chopped, and add in fresh chopped Italian parsley. Everyone loves it.

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