Anti Inflammatory Cold Spinach Dip
Total time1 hr 15 min
Prep time15 min
Cook time0 min
4.7(29)
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Learn more →Ingredients
8 servings
- 1 package (10 oz) frozen chopped spinach, thawed
- 1 cup sour cream
- ½ cup mayonnaise
- 1 can (8 oz) water chestnuts, drained and roughly chopped
- 3 scallions, thinly sliced (green and light green parts only)
- 1 packet (1 oz) dry vegetable soup mix
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
For serving
- 1 round sourdough or pumpernickel loaf, hollowed out, for serving (optional)
- crackers or sliced vegetables, for serving (optional)
Instructions
- 1
Place the thawed spinach in a fine-mesh strainer or the center of a clean kitchen towel and squeeze firmly until as much liquid as possible is removed — the spinach should feel nearly dry and clump together. This step is critical; excess moisture will make the dip watery.
- 2
In a large mixing bowl, stir together the sour cream, mayonnaise, dry vegetable soup mix, garlic powder, onion powder, and black pepper until evenly combined.
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