spinach dip

Delicious Spinach Dip…

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Spinach dip is something that didn’t sound too appealing to me on first hearing about it one summer while I was in Canada.

Spinach isn’t the most exciting of vegetables, and hearing it had been put into a dip made me think it would be a bright green, gooey substance that was effectively slime the you used to see D-list celebrities get ‘gunged’ with on Saturday morning TV in the late 90s.

…sounds lovely, doesn’t it?

Well cast aside any images of some wannabe pop-starlette being smothered with slime by the presenters of Live & Kicking (remember that show? I was a prize winner on it once!), and imagine a creamy, delicious dip that is perfect for dunking crackers, veggies, or nearly anything you can think of that makes a good dip-ee!

Don’t like spinach? Neither do I, really!
But I would happily eat this dip everyday, because not only is it delicious, and it barely tastes like spinach at all, but it is so easy to make.

I feel a bit silly calling this a recipe, as it’s basically a ‘throw-everything-in-a-bowl-and-give-it-a-stir’ type of recipe…but those are sometimes the best recipes…right?

So go on, next time you’re entertaining, throw this together, encourage people to get over their spinach-obias, and give it a try…you won’t regret it!



Delicious Spinach Dip


  • 450ml sour cream  (I usually get a 300ml and a 150ml carton)
  • 250ml mayonnaise   (one of the small jars)
  • 275g frozen spinach
  • 1 can (around 225g) of water chestnuts
  • 1 packet of leek and potato soup mix (around 60g)

I’ve used Tesco’s frozen spinach – it comes in little frozen cubes, which I weigh before I defrost them – getting the exact weight is difficult, so anywhere between 250g and 300g would be fine.
Water chestnuts can be difficult to find, but I’ve found this can in both Sainsbury’s and Tesco
I’ve only been able to find a leek and potato soup mix at sainsbury’s – I haven’t seen a Tesco alternative, and I haven’t looked anywhere else, but you need some sort of dry leek-based soup mix.



  • Defrost the spinach completely and squeeze out as much of the water as you can
  • Using scissors, snip the spinach into small pieces, into a large mixing bowl
  • Pour in the sour cream and mayonnaise into the bowl
  • Drain the can of water chestnuts, and again, using scissors, snip them into small pieces, straight into the bowl – I tend to use around half of the tin, but you can use more if you prefer
  • Sprinkle in 2/3 of the soup mix
  • Mix all the ingredients together thoroughly, combining all the sour cream and mayonnaise with the other ingredients
  • Add in the remaining soup mix to your own personal taste, and mix together
  • Cover the bowl and leave in the fridge for at least four hours, and ideally overnight
  • Serve with crackers, breadsticks, veggie sticks, or anything else that might be tasty!


Original recipe can be found here

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