Learn how to make Easy Spinach Dip Recipe with spinach, bell pepper, water chestnuts and a seasoned sauce that tastes amazing!
Easy Spinach Dip Recipe
Ever since the guys and I got back from a quick trip to D.C. I’ve had dips on my mind. The local restaurants we sat down at offered appetizers featuring a selection of house made dips. We munched on favorites like Romesco, Herb Cheese and Spinach dips. As we dipped and scraped to the bottom of each bowl, I made notes on my phone so I could try to create the same flavor at home!
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INGREDIENTS TO MAKE EASY SPINACH DIP RECIPE
- Frozen Chopped Spinach, thawed and drained
- Mayonnaise – this brand is a family favorite. If you’re watching your calories, Light Mayonnaise can be substituted. I would not recommend fat-free mayonnaise because it will effect the texture and flavor of the recipe.
- Sour Cream – full fat sour cream or reduced fat work equally well.
- Roasted Red Pepper – from the jar. Just drain and mince the roast pepper pieces.
- Water Chestnuts – from a can, already sliced. You’ll just need to mince into tiny pieces.
- Garlic – I’m always looking for ways to make cooking easier!
- Onion Powder
- Fresh Chives
HOW TO MAKE EASY SPINACH DIP RECIPE
This Easy Spinach Dip Recipe is so simple to make you will want to make it all the time! It only takes minutes to throw together and is so tasty no one will complain that it’s on the menu again and again!
- Thaw and drain the chopped spinach until almost dry. See instructions below.
- Mix together all of the ingredients. In a large bowl, add all of the spinach dip ingredients. Mix together until the seasoning are incorporated and veggies are coated.
- Cover bowl and chill. Cover bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors blend.
TIP – If you prefer to use fresh spinach, it needs to be cooked before adding in.
- Cooking spinach: Heat a greased skillet over medium heat. Add chopped spinach leaves and cook until the spinach is wilted. Stir or toss with tongs while its cooking so spinach wilts evenly. Let the spinach cool completely before adding to the other dip ingredients.
HOW TO DRAIN AND DRY FROZEN SPINACH
- Thaw the frozen spinach in the fridge. Set a paper towel lined strainer over a bowl. Open the package of spinach over the strainer. Dump the spinach out and let the liquid drain out the bottom. Press down on the spinach to get out as much liquid as you can.
- Lay a clean kitchen towel on the counter and dump the spinach on top. Roll up the towel and using both hands, wring out the spinach over the sink to get the rest of the liquid out.
CAN SPINACH DIP BE MADE AHEAD?
Yes, it can! This is a great recipe to prep a day or two ahead of time. It’s great for parties, game day or anytime because the work has already been done. Just serve when ready. This is one dip that tastes even better made ahead!
**Party Planning Tip – if food will be served to your guests over several hours, serve only half of the prepared dip. Refill the bowl as using the reserve dip from the refrigerator.
*Note – if the leftover dip has been sitting out at room temperature for over 4 hours, do not store or freeze. Leftover dip that’s been sitting out for 4 hours or more should be discarded.
WHAT TO SERVE WITH EASY SPINACH DIP
Spinach dip is pretty and fun served with the bread chunks from a hollowed out bread, but there are many other things you can serve with Spinach Dip!
- Zesty Fiesta Ranch Pretzels – make a batch of these amazing pretzel bites to dip!
- Homemade Tortilla Chips – they’re not just for nachos anymore.
- Raw or Roasted Vegetables – Cherry tomatoes, broccoli, carrot or celery sticks….the list goes on and on.
HOW TO FREEZE SPINACH DIP?
Your can easily store spinach dip or any leftover dip (that has remained refrigerated) in the freezer. Just transfer to a freezer-safe container with a tight lid and freeze for up to 2 months. Let the spinach dip thaw completely in the refrigerator and stir before serving.
Easy Spinach Dip
- 10 ounce package frozen spinach thawed
- 1 cup mayonnaise
- 16 ounces sour cream
- 1 teaspoon minced garlic
- 2 tablespoons fresh chives
- 2 teaspoons onion powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika sweet
- 1 can 8 ounces water chestnuts, minced
- 1/4 cup roasted red pepper minced (from a jar)
- Drain the thawed spinach. Place on a kitchen towel, roll up the towel and wring out the excess liquid. On another dry towel, spread out the spinach, breaking up any clumps and let dry while mixing the other ingredients.
- In a large bowl, add the mayonnaise, sour cream, garlic, chives, onion powder, salt, pepper and paprika. Whisk until combined.
- Add the red pepper and water chestnuts. Stir,
- Add the spinach and stir until well combined.
- Cover and refrigerate for at least 1 hour to let the flavors blend.
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