Best Spinach Dip Ever




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Best Spinach Dip Ever


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


  • 1 (16 ounce) container sour cream
  • 1 cup mayonnaise
  • ½ (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (4 ounce) can water chestnuts, drained and chopped
  • 1 (1.8 ounce) package dry leek soup mix
  • 1 (1 pound) loaf round sourdough bread


  1. Mix sour cream, mayonnaise, spinach, water chestnuts, and dry leek soup together in a medium bowl. Chill in the refrigerator 6 hours, or overnight.
  2. Slice off the top of the sourdough round and pull out the soft interior, leaving a sturdy bread bowl. Fill with spinach mixture. Tear removed bread chunks into pieces for dipping.


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