Classic Spinach Dip Recipe

There’s something about the aroma of a well-made spinach dip that draws people in—an inviting, creamy scent with bright green notes from the spinach and a whisper of onion and crunchy water chestnuts. The first taste is cool and silky, the mouthfeel rich from sour cream and mayo, punctuated by crisp little bursts from water chestnuts and the subtle mellow savoriness of the soup mix. This dip is comfort in a bowl: familiar, nostalgic, and unfussy.

Serve it at a holiday party, a casual weekend get-together, or as a quick snack when you want something satisfying without fuss. It’s especially lovely during colder months with warm crusty bread for dipping, but its cool, refreshing texture also makes it a summer barbecue favorite. If you enjoy creamy, shareable appetizers, you might also love this creamy spinach-artichoke dip that pairs beautifully with similar occasions.

At a Glance

Prep Time: 15 minutes
Cook Time: 0 minutes (no cooking required)
Total Time: 2 hours 15 minutes (includes 2-hour chill; overnight recommended)
Servings: 8 (about 1/4 cup per serving)
Difficulty Level: Easy

Nutrition Highlights

Estimated nutrition per serving (1 of 8). These are approximate values calculated from standard product nutrition data and USDA FoodData Central entries for core ingredients; actual values will vary by brand and exact portioning. For precise numbers, check product labels or the USDA database.

Calories: ~330 kcal
Protein: ~3 g
Carbohydrates: ~8 g
Fat: ~32 g
Saturated Fat: ~11 g
Fiber: ~1.5 g
Sodium: variable (can be high — see notes)

Notes: The sodium content depends heavily on the Knorr vegetable soup mix and the brands of mayonnaise and sour cream. If you’re watching sodium, choose low-sodium mayo and sour cream or reduce the packaged soup mix. These estimates are based on USDA FoodData Central ingredient profiles and typical product labels.

Why You’ll Love It

This classic spinach dip is a winner because it balances craveable creaminess with crunchy contrast. It’s:

Irresistibly shareable — perfect for parties, potlucks, and family gatherings.
Fast and simple — no cooking required, mostly mixing and chilling.
Versatile — serve it straight from a bowl, in a bread bowl, or stuffed into warm potatoes.
Nostalgic — many people associate it with birthdays, game days, and holiday mingles, making it feel comfortingly familiar.

Preparation Guide

Ingredients:

10 ounces frozen chopped spinach, thawed and well-drained (squeeze out excess moisture)
1 1/2 cups sour cream
1 cup mayonnaise
1 package Knorr Vegetable Soup mix
1 (8-ounce) can water chestnuts, drained and coarsely chopped
3 green onions, thinly sliced

Optional ingredients and substitutions:

Swap plain Greek yogurt (full-fat) for half the sour cream to add tang and protein.
Use light mayonnaise and light sour cream for a lower-calorie version (note: texture will be thinner).
Replace Knorr mix with 1–2 teaspoons vegetable bouillon powder and 1 teaspoon onion powder plus salt to taste (control sodium).
Add 1/2 cup shredded Parmesan for more savory depth.
For a dairy-free version, use vegan mayo and a dairy-free sour cream alternative and replace the soup mix with low-sodium seasonings.

Step-by-step instructions:

Thaw the frozen chopped spinach completely (leave in the refrigerator overnight or microwave briefly).
Place the spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible. Excess moisture makes the dip watery.
In a large mixing bowl, combine the drained spinach, sour cream, mayonnaise, and the contents of the Knorr Vegetable Soup mix.
Add the drained, chopped water chestnuts and the sliced green onions.
Mix thoroughly until everything is evenly incorporated and the dip has a smooth, uniform texture. Avoid overworking the mixture to keep a pleasant, slightly chunky bite from the chestnuts.
Cover the bowl and refrigerate for at least 2 hours; overnight is best. Chilling lets the flavors meld and the soup mix rehydrate, developing a more rounded taste.
Before serving, give the dip a quick stir and taste for seasoning—adjust with a pinch of salt, black pepper, or a squeeze of lemon if desired. Serve cold.

Practical tips:

Ensure the spinach is very well-drained to prevent a watery dip. Squeeze in batches if needed.
Refrigeration time is essential; serving immediately will taste flatter.
If the dip is too thick after chilling, stir in 1–2 tablespoons of milk or extra sour cream to reach desired consistency.
For a smoother texture, pulse briefly in a food processor after mixing (optional).

Best Pairings

Classic dippers: sturdy crackers, pita chips, tortilla chips, and sliced baguette.
Fresh vegetables: carrot sticks, cucumber rounds, bell pepper strips, and celery.
Bread bowl: hollow out a round sourdough loaf, fill with dip, and use the bread pieces for dipping.
Party pairing: serve this dip alongside crunchy sweet treats like chocolate-dipped pretzels for a sweet-and-savory spread.
Presentation tip: garnish with a drizzle of olive oil, a sprinkle of smoked paprika, and a few chopped green onions for color.

Shelf Life & Storage

Room temperature: Do not leave the dip at room temperature for more than 2 hours (1 hour if ambient temp >90°F / 32°C) — follow standard food safety guidelines.
Refrigeration: Store in an airtight container for up to 4 days. Stir before serving; if separation occurs, give it a good mix.
Freezer: Not recommended. The texture of sour cream and mayonnaise separates after freezing and thawing, so freezing will degrade quality.

Pro Tips & Tricks

Best spinach choice: Frozen chopped spinach is convenient and consistent in texture. Use thawed, well-drained spinach rather than fresh to avoid a watery dip and to get the classic texture.
Controlling sodium: The packet soup mix contributes most of the salt. For better control, use low-sodium bouillon and add herbs like dried dill or garlic powder.
Texture cues: If the dip looks watery after mixing, squeeze the spinach again. If it’s too stiff after chilling, thin with a splash of milk or additional sour cream.
Make-ahead advantage: This dip tastes better the next day; flavors meld and deepen with time—plan ahead for stress-free entertaining.

Creative Twists

Hot, cheesy variation: Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan, then bake at 350°F (175°C) for 20 minutes until bubbling — serve warm.
Mediterranean spin: Replace water chestnuts with diced roasted red peppers and fold in 1/2 cup crumbled feta and 1 teaspoon lemon zest.
Lighter option: Use 1 cup low-fat Greek yogurt in place of 1 cup sour cream for more protein and tang while keeping creaminess. Add fresh herbs (dill, parsley) for brightness.
Bacon & cheddar upgrade: Mix in 1/2 cup crisp crumbled bacon and 1/2 cup shredded sharp cheddar for a smoky, indulgent version.

All Your Questions Answered

Q: Can I use fresh spinach instead of frozen?
A: Yes, but use about 10–12 ounces fresh wilted (saute or blanch), then cool and squeeze dry. Fresh spinach will yield a different texture and slightly brighter flavor.

Q: How do I reduce the sodium?
A: Use a low-sodium soup mix or omit the packet and replace with homemade seasoning (low-sodium vegetable bouillon, garlic powder, onion powder) to control salt.

Q: Will this dip keep if I make it a day ahead?
A: Yes — making it a day ahead often improves flavor. Store covered in the refrigerator and stir before serving.

Q: Can I make this dairy-free or vegan?
A: Substitute vegan mayo and a dairy-free sour cream alternative and use a savory, salt-controlled seasoning in place of the soup mix.

Q: What should I do if the dip is too watery?
A: Drain and squeeze the spinach more thoroughly. If already mixed, refrigerate in a fine mesh strainer set over a bowl for 30 minutes, then stir and adjust consistency with extra sour cream if needed.

Conclusion

This classic spinach dip is a timeless appetizer that’s easy to pull together, crowd-pleasing, and endlessly adaptable — a true entertaining staple. For another take on this beloved recipe, see A Pretty Life In The Suburbs’ Classic Spinach Dip, and for a different chef’s twist and tips, check out What’s Gaby Cooking’s Spinach Dip. Try the recipe this weekend, share your photo or variation, and let’s build a community of dip lovers.