Squeezed-dry spinach folds into a creamy, tangy base along with crunchy water chestnuts and fresh scallions for pops of color and bite in every scoop. The dry vegetable soup mix brings savory depth along with garlic powder, onion powder, and black pepper, so the flavor builds as it chills. A full hour in the fridge lets everything thicken and meld into that classic cold, scoopable texture people can't stop dunking into. Serve it in a hollowed sourdough or pumpernickel loaf for a showstopping party centerpiece, or keep it simple with crackers and sliced vegetables for easy dipping. This one comes together with almost no hands-on effort, which makes it an easy, crowd-pleasing pick for a vegetarian spread at 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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