This creamy spinach dip is delicious, easy to make, and comes together quickly. In this recipe a few simple ingredients make a creamy dip that will be a hit at your next party. If you are old enough, you will remember that old school onion dip that was really popular in the 70’s. This is a pretty great update with the addition of chopped spinach and cream cheese.
Serve the spinach dip in a bread bowl for a lovely presentation. And don’t forget the dippers. Good options include:
- Chips – the sturdier the better we like kettle cooked and a colorful combination of sweet potato, taro root, and cassava chips
- Raw vegetables – carrots, celery, broccoli florets, sliced red peppers, etc.
- Crackers and breadsticks
Easy appetizers are perfect for entertaining, especially if you can make them in advance. Like a cold spinach dip, this cold buffalo chicken dip and deviled eggs can be made ahead of time leaving you free to enjoy the party. For an easy warm appetizer try these andouille sausage puffs.
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How to prepare a bread bowl
- If you want to serve the spinach dip in a bread bowl start with a large, round bread.
- Cut out a large piece off the top and scoop out the bread from the inside until it is hollowed out enough to hold the dip. Reserve the bread pieces to serve with the dip.
- I like to fit the hollowed-out bread bowl with a glass bowl or clear plastic container to prevent it from getting soggy. This way, I can keep refilling the bowl and the bread holds its shape until it’s time to eat the bread bowl.
Add the spinach dip to the bread bowl right before serving and arrange the reserved bread pieces, raw vegetables, crackers, chips, or your favorite dippers around the bowl.
- Frozen chopped spinach – I use to make this dip without cooking the frozen spinach. But, in recent years there have several recalls on vegetables, including frozen, so now I cook the spinach for good measure. It only takes few minutes, and it is recommended for food safety purposes. Follow the instructions on the package as they may vary.
- Sour cream and cream cheese – Regular (full fat) sour cream and cream cheese are used here. Reduced fat will work but the dip may not be as creamy.
- Onion soup mix – The standard on the retro onion dip is Lipton Onion Soup Mix and that is what we stick to here. Although, if you have a favorite brand go with that.
- Squeeze as much liquid out of the spinach as possible. Use cheesecloth or a clean kitchen towel that is not linty. If you use a kitchen towel don’t use your favorite because the spinach may stain it.
- When you are done squeezing the spinach use a fork or your hands to separate it and fluff it up. It will separate easier when stirred in with the other ingredients.
- You can make this dip a day ahead, if desired. Cover with a tight-fitting lid or with plastic wrap and refrigerate until ready to use. Stir well before serving.
Cook the spinach using the package directions. Cool the spinach quickly by spreading it out on a plate or pan, move it around to let the steam escape. Arrange it in a single layer and refrigerate until cold.
When the spinach is cold enough to handle squeeze out the liquid. Use a large piece of cheesecloth (or a clean kitchen towel), place the spinach in the center, and fold up the edges. Squeeze out as much liquid as you can. Rearrange it and continue squeezing until no more liquid comes out.
Taste the dip and add salt, if needed. As a reference we did not add extra to ours.
Cover the dip with plastic wrap and refrigerate until ready to serve. Stir well before serving.
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Check out this Story for a classic cold spinach dip for a quick visual on making this delicious recipe.
Creamy Spinach Dip
- 10 ounces Frozen Chopped Spinach cooked to package directions, cooled, and squeezed dry
- 16 ounces Sour Cream
- 6 ounces Cream Cheese softened
- 1 Envelope Onion Soup Mix like Lipton Recipe Secrets
- ¼ teaspoon Black Pepper
- Pinch of Salt we use kosher salt, plus a pinch or two if needed at the end
- Chips vegetables, crackers, etc. for serving, optional
- Round Bread Loaf to use as bread bowl optional
- Cook the spinach using the package directions.
- Cool the spinach quickly by spreading it out on a plate or pan, move it around to let the steam escape. Arrange it in a single layer and refrigerate until cold.
- When the spinach is cold enough to handle squeeze out the liquid. Use a large piece of cheese cloth (or a clean kitchen towel), place the spinach in the center, and fold up the edges. Squeeze out as much liquid as you can. Rearrange it and continue squeezing until no more liquid comes out.
- Add the spinach, sour cream, cream cheese, onion soup mix, black pepper, and a pinch of salt to a large bowl. Use a fork to mix the ingredients and a rubber (silicone) spatula to scrape down the sides. Stir until the spinach is distributed throughout, and the dip is super creamy.
- Taste the creamy spinach dip and add salt, if needed. As a reference we did not add extra to ours.
- Cover the dip with plastic wrap and refrigerate until ready to serve. Stir well before serving.
- This dip was previously made without cooking the frozen spinach. However, cooking the spinach takes just a few minutes and it is recommended for food safety purposes. Follow the instructions on the package as they may vary.
- See the top of the post for instructions (with pictures) on how to prepare a bread bowl if you want to serve the dip in one like we do here.