Classic spinach dip is one of my all time favorite appetizers and this is the best spinach dip recipe ever. Incredibly easy to make, delicious, and bursting with flavor, it is always a crowd pleaser!
This creamy dip is the perfect take-along to your next family gathering or party.
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For me, there is just something so nostalgic about this homemade spinach dip. Maybe that’s because it has been posted on the blog since 2012 and I am only just now updating the photography.
But that’s not it, I don’t think. It’s more about our family get-togethers as a kid and remembering how this classic spinach dip was always my favorite. I would skip right over the usual appetizers of chicken wings, meatballs, and brownies to dig into this dish.
It could also be that I am clearly still a huge fan of spinach dip in a variety of forms, as seen in these Four Ingredient Baked Spinach Dip and Campfire Spinach Dip recipes. Let me show you where my love for spinach dip began.
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DIP SUPPLIES:
- Baking Dish
- Large bowl
- Small bowl
- Serving platter
- Rubber spatula
- Measuring cups and spoons
- Cutting board
- Knife
- Plastic wrap
INGREDIENTS NEEDED TO MAKE THIS RECIPE:
- 1 cup mayonnaise
- 1 cup sour cream
- 10 oz frozen spinach, thawed and drained
- 1 package Knorr vegetable soup mix
- 1 green onion stalk, chopped
HOW TO MAKE CLASSIC SPINACH DIP:
- Combine the first four ingredients in a medium bowl.
- Cover and place in the fridge for at least two hours, though overnight is best.
- Top with green onions and serve with a baguette or sourdough bread for dipping.
The key with this spinach dip is to allow the ingredients to combine together and rest in the fridge for at least two hours. This helps the vegetable soup mix to rehydrate and build the flavor profile of this dip. I can seriously taste the creamy delicious flavors now!
Alternate Ingredients:
- Try adding different types of cheese, like parmesan cheese, mozzarella cheese, or monterey jack cheese.
- Use Greek yogurt, fat free plain yogurt, or low fat mayonnaise in place of full fat mayo.
- Add in garlic powder, onion powder, or a few cloves of garlic for stronger flavors.
- Fresh spinach can be substituted for frozen, but you may want to wilt it down and chop it up first.
- Chop up some water chestnuts, artichoke hearts, or red peppers.
- Serve with tortilla chips, pita chips, or French bread.
Tips and Tricks:
- For hot spinach dip, transfer the dip to a baking dish and bake at 350 F for 25-30 minutes. Once it is heated through, top with cheese and bake for a few additional minutes, until the cheese is golden and bubbly.
- Store leftovers in the fridge, in an airtight container or covered snuggly with plastic wrap. They should last 3 days.
Sometimes we serve this in a hollowed out sourdough bread bowl. You simply cut the center out of the bread, cut it into cubes, and use the bread as your “bowl” to serve the dip from.
Wouldn’t that be amazing with a loaf of fresh sourdough bread?! Who wants to trade bread for dip and we can both have some?
Sometimes I hate when the photos look this yummy. They make me either want to reach through my screen for a bite or start making this recipe RIGHT NOW! What do you think?
If you love this classic spinach dip recipe as much as I do, please give it a five star review and help me share it on Facebook and Pinterest!
Classic Spinach Dip Recipe
This is the Best Classic Spinach Dip recipe ever... incredibly easy, delicious and bursting with creamy flavor the whole family loves!
Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 10 oz frozen spinach, thawed and drained
- Pkg Knorr vegetable soup mix
- 1 green onion stalk, chopped
Instructions
- Combine the first four ingredients in a medium bowl.
- Cover and place in the fridge for at least two hours, overnight is best.
- Top with green onions and serve with a baguette for dipping.
My absolute go-to appie. I love that you add garlic to it; never thought of that and must try it next time.
Oh yum! I love spinach dip so much.