Red Meat Allergy Friendly Cold Spinach Dip

Total time1 hr 15 min

Prep time15 min

Cook time0 min

Red Meat Allergy Friendly Cold Spinach Dip

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Ingredients

8 servings

1 package (10 oz) frozen chopped spinach, thawed
Birds Eye Chopped Spinach Frozen Vegetables - 10 Oz Signature SELECT Chopped Spinach - 10 Oz Meijer Frozen Chopped Spinach, 10 oz True Goodness Organic Chopped Spinach, 10 oz Great Value Organic Chopped Spinach, 10 oz (Frozen)
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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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