Spinach Vegetable Dip

This is the spinach dip that disappears first at every party. Four ingredients: frozen spinach, mayonnaise, sour cream, and chopped onion. Mix, chill, done.

The overnight chill is what takes this from “fine” to “where’s the recipe." The onion mellows, the flavors meld into the creamy base, and the spinach releases just enough moisture to make the dip scoopable without being thin. If you’re in a rush, two hours minimum gets you most of the way there, but overnight is noticeably better.

Drain that frozen spinach thoroughly. Squeeze it in a clean kitchen towel until almost no liquid comes out. This is the one step that makes or breaks the dip. Watery spinach means a soupy, sad dip that slides off every cracker.

Serve with raw cut vegetables or torn pumpernickel bread for the classic pairing. The dense, slightly sweet bread holds up to heavy scooping without falling apart.

Pro Tips

• Thaw the spinach in the fridge the night before, or microwave it briefly and then squeeze. Either way, get every last drop of water out.
• Use full-fat mayonnaise and sour cream. Light versions thin out the dip and taste flat.
• Chop the onion fine so it distributes evenly. Big chunks give you bites that are all onion and nothing else.
• Double the recipe for any gathering over 8 people. It goes fast.

Variations

• Water chestnut crunch: Stir in one drained can of chopped water chestnuts for a crunchy texture contrast.
• Bread bowl: Hollow out a round sourdough loaf, fill with the dip, and tear the removed bread into pieces for scooping.