Spinach dip is the perfect party appetizer. Made with just five shortcut ingredients, this creamy and flavorful spinach dip recipe will quickly become a favorite among your friends and family.
How to Make Spinach Dip
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Spinach Dip Ingredients
These are the ingredients you'll need to make this homemade spinach dip recipe:
- Sour cream and mayonnaise: This rich and creamy spinach dip starts with a blend of sour cream and mayo.
- Frozen spinach: You'll need a thawed and drained bag of frozen spinach.
- Water chestnuts: A can of drained and chopped water chestnuts add welcome texture. If you don't like water chestnuts, you can leave them out.
- Soup mix: A package of dry leek soup mix takes the flavor up a notch.
- Sourdough bread: For the bread bowl!
How Do You Make Spinach Dip?
Making homemade spinach dip couldn't be easier: Simply combine all the ingredients and stir until well-blended. Chill the mixture in the fridge overnight, then serve in a hollowed out bread bowl. Find the step-by-step recipe below.
Can You Make Spinach Dip Ahead of Time?
Yes! Spinach dip is a great make-ahead appetizer. Since it needs to chill in the fridge for at least six hours, it actually makes more sense to make it the day before you plan to serve it.
How to Store Spinach Dip
Place the spinach dip in a shallow, airtight container. Store in the refrigerator for up to two days. Do not let it sit at room temperature for more than two hours at a time.
Can You Freeze Spinach Dip?
Freezing and thawing spinach dip will change its texture a bit. If you would still like to freeze it, ladle the spinach dip into freezer-safe bags, squeeze out the excess air, and freeze flat for up to three months.
Allrecipes Community Tips and Praise
"This was excellent .... best ever," according to Andrea. "I froze half and it was also wonderful a month later!"
"Hands down the BEST spinach dip I've ever had," raves Joanne. "I doubled the recipe for a big gathering and it was gone within a few hours with everyone asking for the recipe."
"Very good as written," says Naomie Moore. "I made two batches, one as-is and in the second I added in a bunch of fresh minced garlic. Both went over well."
Editorial contributions by Corey Williams
