Quick Spinach Dip

Quick Spinach Dip in bread bowl surrounded by toasted bread pieces, carrot sticks and cucumber rounds.

This Quick Spinach Dip comes together in just minutes with a few pantry and freezer ingredients.

Here's a simple little dip that comes together in minutes. I've had the recipe for ages but never made it until today. I do have another Spinach Dip on this blog which is very good indeed but this one is not as rich or time consuming to make. It makes a great little snack or can even be packed in a school or work lunch for a tasty treat. 

Do take the spinach out of the freezer the night before and let it thaw in the refrigerator. Next day drain it and squeeze it almost dry. I use my hands to squeeze all that liquid out and it's amazing how much does squeeze out. 

I almost decided not to use the water chestnuts as there isn't much flavour to them but I'm glad I did as they give another texture and nice crunch to the dip. I found them in the canned vegetable aisle of my grocery store next to the canned artichoke and palm hearts. 

The dry Ranch Dressing was harder to find but I found the Uncle Dan's brand at Sobey's and the Hidden Valley in my own cupboard as soon as I got home from shopping. I had forgotten I had bought a couple of packages a few months before! I also found water chestnuts in the cupboard as well! My mind is slipping, lol.

Regardless of the state of my brain we enjoyed the dip with some toasted bread chunks that came from the loaf I'd hollowed out, a few carrot sticks and some cucumber. 

 Printable recipe at end of post.
Quick Spinach Dip
  • 1 300-gram (10 ounce) package frozen chopped spinach, thawed and squeeze drained
  • 500 ml/2 cups sour cream 
  • ½ cup mayonnaise
  • 1 227-ml/ small can water chestnuts, chopped 
  • 1 package buttermilk ranch dressing mix
  • Pinch nutmeg
  • ½ teaspoon dried chili flakes, or to taste (optional) 
How to make it:
Mix all ingredients together and chill several hours to allow flavours to meld together.  

Serve with chips, vegetables or pieces of bread. For a nice presentation serve the dip in a hollowed out round sour dough bread loaf. 

Refrigerate any uneaten dip in a covered container.  

Makes about  3½ - 4 cups.

Any brand Ranch mix should work. I had the Hidden Valley in the cupboard and bought Uncle Dan's at Sobeys. 

The spinach still had water to be squeezed out even though it looks drained in the picture. Don't leave out the water chestnuts. They give a nice crunch to the dip.

Mix up all the ingredients and it's done. It just needs to chill out in the fridge for a couple of hours.

All ready to party or just an after school snack.

To print click on arrow upper right side.⇩          


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