Best Spinach Dip Ever (Print version)
A creamy chilled spinach dip with sour cream, cream cheese, herbs, and water chestnuts for crunch.
# Ingredients:
For the dip
01 -
1 package (10 oz or 285 g) frozen chopped spinach, thawed
02 -
4 oz (115 g) cream cheese, softened
03 -
1 cup (240 g) full-fat sour cream
04 -
1/2 cup (115 g) mayonnaise
05 -
1 tablespoon fresh lemon juice
06 -
1 teaspoon Dijon mustard
07 -
1 teaspoon vegetarian Worcestershire sauce or coconut aminos
08 -
1 teaspoon dried dill
09 -
3/4 teaspoon garlic powder
10 -
3/4 teaspoon onion powder
11 -
1/2 teaspoon fine sea salt, plus more to taste
12 -
1/4 teaspoon black pepper
13 -
1 can (8 oz or 225 g) sliced water chestnuts, drained and finely chopped
14 -
1/4 cup finely chopped fresh chives, plus more for garnish
15 -
2 scallions, thinly sliced
For serving
16 -
Toasted bread cubes, crackers, sturdy chips, or crisp vegetables
# Instructions:
01 -
Thaw the spinach fully. Wrap it in a clean kitchen towel and squeeze until the spinach is very dry and compact.
02 -
In a medium bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, lemon juice, Dijon, Worcestershire, dill, garlic powder, onion powder, salt, and pepper. Stir until creamy.
03 -
Add the squeezed spinach, water chestnuts, chives, and scallions. Stir well, breaking apart any spinach clumps so the dip is evenly mixed.
04 -
Cover and refrigerate for at least 1 hour, or up to 24 hours. Stir before serving and adjust salt if needed.
05 -
Spoon into a serving bowl, scatter with extra chives, and serve cold with bread, crackers, chips, or vegetables.
# Good to know:
01 -
Best after at least 1 hour of chilling.
02 -
Keep cold until serving and refrigerate leftovers promptly.
03 -
Use gluten-free dippers if serving gluten-free guests.