Deep green spinach, squeezed bone-dry and folded into a thick, herby base, gets a satisfying crunch from chopped water chestnuts and a fresh bite from thinly sliced scallions. Garlic powder, onion powder, and black pepper build savory depth without any fuss, and a solid hour in the fridge lets everything meld into a cold, scoopable dip with real staying power at a party. It's the kind of make-ahead appetizer that disappears fast, especially piled onto crisp cucumber rounds, endive spears, or sliced bell pepper for dipping. Skip the bread bowl and go straight for a platter of fresh-cut vegetables, and you've got a dip that fits neatly into a Paleo spread. Simple ingredients, a short active prep, and a big payoff in flavor make this one worth keeping on repeat.
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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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