This cold Spinach Dip is a crowd favorite for a reason! This party dip is ultra creamy, easy to make, and even easier to eat.
I had never had spinach dip until I met Trevor! He grew up eating it for almost every holiday and now I totally understand why. It’s rich, creamy, and pairs perfectly with all my favorite holiday carbs: Hawaiian rolls, pretzels, and crackers.
- Sour Cream and Cream Cheese – the base for our dip. Sour cream adds a tangy flavor while also keeping the dip from becoming too thick. Cream cheese adds a rich flavor and fluffy texture. Full-fat varieties are used for both, but feel free to use a lower fat variety if preferred. Want to lighten it up more? Try using greek yogurt to replace the sour cream.
- Worcestershire Sauce – a slightly sour, sweet, and savory sauce used to flavor the dip. If Worcestershire sauce isn’t available, replace with soy sauce and sugar.
- Spices: Salt, Onion Powder, Paprika, Garlic Powder, and Pepper – this combination of spices is meant to replicate the Knorr Leek Soup Mix that is often used in spinach dip recipes. Personally, I can never find that soup mix at the store and I like that I can control the amount of spices used when using a homemade spice blend. However, if you’d like, feel free to replace the listed spices for 1 (1.8 oz) packet Knorr Leek Soup Mix. Taste and re-season, if necessary.
- Spinach – cook 1 (8 oz) package frozen chopped spinach according to box directions, then thoroughly drain for the best results. Fresh spinach that has been chopped and sautéed may also be used.
- Water Chestnuts – crunchy, mild flavored vegetables. You’ll need 1 (8 oz) can that has been drained and chopped. Feel free to omit, but they add an amazing crispy texture and don’t contribute much to the overall flavor of the dish.
How to make
- Use a hand mixer to mix sour cream, cream cheese, worcestershire sauce, salt, onion powder, paprika, garlic powder, and black pepper together in a large bowl, then stir in the spinach and water chestnuts.
- Serve immediately with crackers, chips, or bread, or place in the fridge to chill.
Tips and variations
- Use room temperature cream cheese and sour cream. Using room temperature ingredients makes for an ultra smooth and creamy dip. Cold cream cheese will likely result in a clumpy texture.
- Drain the spinach. Remove as much moisture from the cooked spinach as possible to avoid a watery dip. I’ve found the easiest way to do this is to dump the spinach into a fine mesh sieve and use a rubber spatula to press out the water.
- Make it in advance. While this spinach dip can be served immediately, the flavor gets better as it chills in the fridge. I love making this the day before serving.
- Lighten it up. Use a light cream cheese/sour cream or replace the sour cream with greek yogurt.
- Use fresh spinach. If frozen spinach isn’t available, fresh will be fine. Simply remove and discard all the stems, roughly chop the leaves, then sauté in a little oil until tender. Cool, squeeze out any excess moisture, then proceed with the recipe as written.
- Make it spicy. Throw in some red pepper flakes and/or cayenne for a spicy kick!
- Add artichokes. Drain and roughly chop 1 (14 oz) can artichoke hearts. You’ll likely need to add additional seasonings, so be sure to taste and re-season before serving.
What to eat with spinach dip?
Whether you want something crunchy, carby, or fresh and crispy, spinach dip is great served with a variety of vessels.
- Hawaiian Bread (Trevor’s favorite!)
- Tortilla Chips
- Pita: Chips or Fresh
- Fresh Vegetables: Carrots, Celery, etc.
- Toasted Baguette
- Pretzel Crisps
How to store
Leftovers will last in an airtight container in the fridge for up to 3 days. Freezing is not recommended.
Equipment for this recipe
- 1 (8 oz) container sour cream room temperature
- 1 (8 oz) block cream cheese softened to room temperature
- 2 teaspoons worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 (8 oz) box frozen chopped spinach cooked according to box directions, then thoroughly drained and dried
- 1 (8 oz) can water chestnuts drained and chopped
- Hawaiian Bread, Crackers, Chips, Vegetables, etc. for serving
- Place sour cream, cream cheese, worcestershire sauce, salt, onion powder, paprika, garlic powder, and black pepper into a large bowl, then use a hand mixer to beat until combined.
- Gently stir in the spinach and water chestnuts, then taste and re-season, if necessary.
- Serve immediately with crackers, chips, or bread, or place in the fridge to chill (preferred way to serve) until ready to eat.
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
*Note: Nutrition information is estimated and varies based on products used.