This creamy, chilled dip is loaded with texture and flavor — velvety sour cream and mayonnaise form the base, while well-drained spinach keeps every bite rich instead of watery. Water chestnuts add a satisfying crunch, and a scattering of scallions brings fresh, sharp bite against the creamy backdrop. Garlic powder, onion powder, and black pepper round out the seasoning for a dip that's savory through and through. After an hour in the fridge, the flavors meld together and the texture thickens into the perfect scoopable consistency. Serve it alongside sliced vegetables or your favorite gluten free crackers for an easy make-ahead appetizer that's a great fit for a gluten free spread. It's the kind of no-fuss dish you'll want on repeat for parties, potlucks, or lazy weekend snacking.
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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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