Creamy Spinach Dip

The party-table classic that disappears first. This cold spinach dip is pure ease, a creamy base of sour cream and cream cheese stirred together with spinach, savory onion soup mix, and crunchy water chestnuts.

There’s no cooking at all, just mix and chill. But two things make it great. First, squeeze the thawed spinach as dry as you possibly can; trapped water is what turns a thick, scoopable dip into a runny one.

Second, give it time in the fridge. A few hours lets the onion soup mix rehydrate and the flavors meld, so it tastes savory and full rather than flat.

Chopped water chestnuts add the signature crunch and red onion brings a little bite. Serve it cold with pita wedges, crackers, or crudites, or pile it into a hollowed-out bread bowl for the full party effect.

Kitchen Tips

• Squeeze the spinach bone-dry; this is the single biggest factor in a thick, not watery, dip.
• Chill at least a few hours so the soup mix softens and the flavors develop.
• Bring it to cool room temperature briefly before serving so it scoops easily.
• Keep some water chestnuts coarsely chopped for extra crunch.

Variations

• Stir in chopped artichoke hearts for a spinach-artichoke version.
• Add a handful of shredded cheese or a dash of hot sauce.
• Serve in a hollowed sourdough bread bowl with the torn bread for dipping.