If you’re looking for a guaranteed hit for your next gathering, this spinach dip is the answer! Creamy, flavorful, and perfectly textured, it’s a show-stopping appetizer that’s always a crowd favorite.
The secret? Properly draining the spinach—really squeeze out every last drop of moisture. I use paper towels for the best results. Also, don’t skip the chilling step; letting it sit in the fridge for at least 6 hours (or overnight) allows the flavors to meld beautifully.
Serve it with cubed pumpernickel, sourdough bread, or a platter of fresh veggies for the perfect pairing. Simple, delicious, and always a hit—this spinach dip is a must-try!
The Best Spinach Dip: A Crowd-Pleasing Classic
Ingredients
1 16oz counter of sour cream
1 cup Mayo
1 package of dry cream of leek soup
1 10 oz package of frozen spinach, thawed and well drained
1 4 oz can of water chestnuts, drained
Directions
- Chop water chestnuts, mostly finely, but some larger chunks are also good for that additional texture. Drain spinach exceptionally well, squeezing it out between the paper towels.
- Mix all the ingredients together in a bowl. Cover and refrigerate for at least 6 hours or overnight. Serve with cubed pumpernickel or sourdough bread.
