Party Spinach Dip

Every party from 1985 to today has had a version of this spinach dip on the table, and there’s a reason it’s still here. The combination of cool sour cream, tangy mayo, dehydrated onion soup mix, and chopped spinach creates a balanced, savory dip that disappears within minutes of being set out.

The single most important step is squeezing the thawed frozen spinach completely dry. Wring it in a clean tea towel until barely a drop comes out. Wet spinach turns the dip watery and dilutes the flavor. Skip this and you’ll get pale green soup instead of a thick, scoopable dip.

The four-hour fridge rest is non-skippable. The sour cream and mayo need time to absorb the dehydrated onion flavor and the herbs need to bloom. Same-day dip tastes flat. Overnight tastes great.

Serve in a hollowed-out round of pumpernickel or sourdough with the bread cubes alongside for dipping. Cut vegetables, pita chips, and pretzels also work.

Pro Tips

• Squeeze the spinach in batches if needed. The drier the better.
• Use full-fat sour cream and real mayo. Light versions taste thin.
• Stir in a half cup of finely chopped water chestnuts for the classic crunch.
• Pull the dip out of the fridge 15 minutes before serving so it spreads more easily.

Variations

• Add a packet of dry ranch seasoning instead of onion soup for a different herby kick.
• Stir in shredded sharp cheddar or crumbled feta for cheesy versions.
• Bake at 350°F (175°C) for 25 minutes for a hot, bubbly version (skip the bread bowl).