Well-squeezed spinach is the real key here, folded through a creamy, tangy base until every bite is thick, cold, and packed with flavor. Water chestnuts bring a satisfying crunch against the smooth dip, while scallions and a dry vegetable soup mix layer in savory depth without any fuss. A touch of garlic powder, onion powder, and black pepper rounds out the seasoning so the dip tastes bright and full, not flat. Chilling it for at least an hour lets everything set up and meld together, giving you that classic scoopable texture people expect from this party staple. Serve it in a hollowed bread loaf or alongside crackers and crisp vegetables for effortless dipping. This one holds up beautifully on a dairy free spread, making it an easy, crowd-pleasing addition to any gathering.
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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.
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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