Spinach Dip Recipe

Oct 25, 2024

In the world of appetizers, not much is better than a creamy spinach dip.

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

Caitlin Bensel; Food Stylist: Torie Cox

A creamy spinach dip is a guaranteed party hit. The best part? It's easy to make in just 10 minutes, which is great, because you may need to make a second batch before the party is over. This will be gobbled up in no time.

Spinach dips of all sorts are usually crowd-pleasers. But there's something nostalgic about this cold version: The dried soup packet kicks up all the flavors, taking the dip from simple to sensational. The fontina adds richness and keeps the dip from being too mayo and sour cream heavy. This is the perfect ratio of spinach to cheese, creamy to crunchy.

Learn how to make spinach dip, the classic appetizer that packs a lot of punch in a little bowl.

This seven-ingredient spinach dip is one your friends and family will ask for again and again. Good thing the ingredients are simple and easy to find. Here's what you'll need:

Caitlin Bensel; Food Stylist: Torie Cox

Frozen spinach that is thawed and well drained blends perfectly into the soup base. It's also more tender than fresh spinach, even if the fresh spinach is well chopped.

This spinach dip couldn't be easier to make. Here's the quick outline; the full recipe is further below:

It's hard to make a dip this good and easy much better, but we have a few ideas from the Southern Living Test Kitchen:

We recommend chips, period. Tortilla chips are great, because they're nice and sturdy. Veggie sticks like carrot and celery are good, too. Pita bread (and pita chips!), potato chips, or sliced baguette all make great dippers for spinach dip.

Yes, make spinach dip up to 3 days ahead of when you plan to serve it, and store it in the fridge in an airtight container or covered with plastic wrap. Transfer to a serving bowl, and garnish just before serving.

If you have some dip remaining at the end of the party, store it in the fridge for up to 3 days in an airtight container. The spinach may release some extra water while it sits, so give it a stir before enjoying again.

You can get creative with your version of this classic dip. Here are a few ideas from the Test Kitchen:

Love to have some nostalgic favorites on your appetizer spread? These are always a hit:

1 cup mayonnaise

4 oz. fontina cheese, shredded (1 cup)

1/4 cup sliced scallions, plus more for garnish

1 (16-oz.) container sour cream

1 (10-oz.) pkg. frozen chopped spinach, thawed and well drained (about 3/4 cup)

1 (8-oz.) can water chestnuts, drained and finely chopped (1 cup)

1 (1.8-oz.) envelope dried leek soup mix (such as Knorr)

Pita chips or tortilla chips, for serving

Combine mayonnaise, fontina cheese, scallions, sour cream, spinach, water chestnuts, and soup mix in a large bowl.

Caitlin Bensel; Food Stylist: Torie Cox

Stir together until well blended.

Caitlin Bensel; Food Stylist: Torie Cox

Transfer to a serving bowl. Garnish with additional scallions. Serve with pita chips or tortillas chips.

Caitlin Bensel; Food Stylist: Torie Cox