Well-drained spinach is the backbone of this dip, folded into a creamy, herby base and studded with crunchy water chestnuts and fresh scallions for texture in every bite. The dry vegetable soup mix, garlic powder, and onion powder do the flavor work, giving the dip that classic tangy, savory depth without any fuss. A chill in the fridge lets everything set up thick and scoopable, perfect for piling into a hollowed bread loaf or scooping up with crackers and crisp vegetables. It's a make-ahead party staple that comes together with almost no active effort, and it's a great option to bring to any spread when you're keeping things plant-based. Simple, cold, and endlessly dippable — this one disappears fast.
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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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