Every good recipe box has at least one dish that isn’t technically yours but has been in permanent rotation for so long that nobody questions it anymore. That’s Beth’s Spinach Dip in my house. I couldn’t tell you the last party, potluck, or holiday spread I hosted without it showing up somewhere on the table, usually in a hollowed-out bread bowl, usually gone before the wings are.
It’s the kind of recipe that seems almost too simple to be this good — sour cream, mayo, a handful of dried herbs, a bag of spinach, and (this is the part people always ask about) a can of water chestnuts for crunch. No cooking, no fussy technique, just mix it, chill it, and let it do its thing. If you’re looking for a make-ahead app that requires zero last-minute attention on game day or during a holiday crunch, this is it.
Why This Recipe Works
The base of sour cream and mayonnaise gives this dip its classic creamy tang without needing a packet of ranch seasoning to get there — the garlic powder, onion powder, thyme, and oregano do that work instead, so the flavor tastes a little more built-from-scratch than the boxed version most of us grew up on.
Ingredients
- 1 cup sour cream
- 1 cup mayonnaise
- 3 green onions, chopped
- 2 teaspoons chopped parsley
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 1 can sliced water chestnuts
Instructions
1. Mix everything together. In a large bowl, combine the sour cream, mayonnaise, green onions, parsley, salt, pepper, garlic powder, onion powder, thyme, oregano, spinach, and water chestnuts. Stir until fully combined.
2. Chill. Cover and refrigerate for a couple of hours before serving to let the flavors come together.
3. Serve. Hollow out a round loaf of bread and spoon the dip inside, or serve alongside cut vegetables, tortilla chips, or pumpernickel rye crisps.
Tips for the Best Spinach Dip
- Squeeze the spinach dry — really dry. Wrap the thawed spinach in a paper towel or clean kitchen towel and wring out as much liquid as you can. Skipping this step is the number one reason spinach dip turns out watery.
- Don’t skip the chill time. A couple of hours in the fridge lets the dried herbs rehydrate and the flavors meld — it tastes noticeably better the next day if you have time to make it ahead.
- Save the bread you hollow out. If you’re serving this in a bread bowl, cube up the scooped-out bread and toast it lightly for extra dippers.
- Make it a day ahead. This dip holds beautifully in the fridge, which makes it one of the easiest make-ahead apps for a party or holiday spread.
Frequently Asked Questions
Can I make this dip ahead of time? Yes — in fact, it’s better made a day ahead. The flavors deepen the longer it sits, and it keeps well covered in the fridge for a couple of days.
What can I serve with spinach dip besides bread? Cut vegetables, tortilla chips, and pumpernickel rye crisps are all classic choices. Sturdy crackers or pretzel chips work well too.
Can I use fresh spinach instead of frozen? You can, but you’ll need to cook it down first and squeeze out the excess moisture, since fresh spinach doesn’t reduce the same way as thawed frozen spinach. Frozen is the easier route for this recipe.
Why are there water chestnuts in spinach dip? They add a light, crisp crunch that keeps the texture interesting against the creamy base — it’s a classic addition in this style of dip and worth keeping in.
How long does spinach dip last in the fridge? Stored in an airtight container, it keeps well for about 3-4 days.
The real trick, though, is the water chestnuts. Spinach dip on its own can get a little one-note in texture — soft, creamy, done. Sliced water chestnuts add a light, crisp bite that keeps every scoop interesting, the same way celery adds crunch to a good tuna salad. Don’t skip them; they’re doing more work than their small size suggests.
Squeezing the spinach dry is the other non-negotiable step. Frozen spinach holds an enormous amount of water, and if you skip wringing it out in a paper towel or clean kitchen towel, you’ll end up with a watery, loose dip instead of a thick, scoopable one. Take the extra two minutes here — it’s the difference between a dip that holds its shape in a bread bowl and one that runs.
Spinach Dip
Equipment
Ingredients
- 1 cup sour cream
- 1 cup mayonnaise
- 3 green onions chopped
- 2 teaspoons chopped parsley
- 1 teaspoon kosher salt.
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder.
- 1/2 teaspoon onion powder.
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 10 oz pkg frozen chopped spinach thawed and squeezed dry in a paper towel
- 1 can sliced water chestnuts
Instructions
- Mix all ingredients together in a bowl.
- Let set in the fridge for a couple of hours before serving.
- Serve inside a hollowed-out round bread bowl and place the dip inside or serve alongside cut vegetables or tortilla chips or Pumpernickel Rye Crisp
