I love spinach dip but prefer mine with a bit of a kick, so extra garlic and green onions plus a bit of ranch powder can amp it up a bit. The ranch powder I use is a homemade blend (so almost no salt) if you use a packet, you probably won’t need to adjust seasonings at the end.
But it’s super easy to make!
The spinach I used this time was fresh (I had some that was getting ready to go bad). You use 1 pound (cooked down and chopped up) to equal a 10 ounce box of frozen spinach. I was surprised to find that the taste wasn’t all that different either way.
I make mine a bit different in that I do not use mayonnaise. I love mayonnaise but find that sour cream and cream cheese gives a tangier flavor that I prefer.
To make things easier, I chop it up in the food processor. Be careful to just pulse! Although I do prefer my spinach to be in smaller bits (it doesn’t stick in your teeth or get stringy that way!)
And I do hand-chop the water chestnuts. I have put them in the food processor in the past, but over-processed them and was disappointed! I really love the crunch they give.
And I do not process the vegetable dip, so the veggies stay whole-er (you know what I mean).
This one is definitely better overnight!
And served in a pumpernickel boule is delicious and very pretty.
- 8 ounce cream cheese
- 1.5 cups sour cream
- 2 cloves garlic minced or food processed
- 1 packet Knorr Vegetable dip
- 10 ounce box frozen spinach defrosted, rinsed and well-drained
- 2 green onions chopped or food processed
- 1 small can water chestnuts chopped
- salt to taste
- pepper to taste
- 2 tablespoons ranch powder (homemade) or a packet
- Combine ingredients, adjust seasoning, and refrigerate overnight for best flavor.