Everyone’s Favorite Spinach Dip

Spinach Dip–A Quintessential ’70s Recipe

Knorr Spinach Dip has been around FOREVER!  Or at least since the 1970s when the Knorr company printed it on the back of their dry Vegetable Soup Mix boxes.

The original recipe was served in a hollowed out bread bowl and without the green onions, as I recall. I’m not sure the water chestnuts were even in the original but definitely a welcome addition.

Some folks say it was created to compete with another ’70s standout–Lipton’s French Onion Dip (also delicious). Maybe so. But whatever the reason, I’m glad they came up with it because Spinach Dip is always a party hit.

A Teen Favorite

It’s also a hands-down favorite with the teens I work with. Some may find this surprising since many kids and teens wouldn’t come near anything with spinach in it.

But what I’ve learned from many years of cooking with kids and teens is it’s all about texture. There are so many kids and teens (and yes, adults, too) are “texture sensitive.” In other words, if the food “feels funny” to the palate, then all bets are off. The spinach dip was a “no deal” for them because of the “stringy” spinach and the “weird crunch” of the water chestnuts, too.

But then I figured out the “texture sensitive” solution for this dip. Enter my food processor and goodbye picky eaters.

When I make a batch of spinach dip in the food processor, it chops the spinach, dry veggies, water chestnuts and green onion into an almost smooth consistency. The teens loved it!

A Slightly Healthier Spin

My recipe is the basic dried Knorr Vegetable Recipe Mix mixed with mayo and plain Greek yogurt subbing in for sour cream (I really can’t taste the difference).  Add in chopped spinach, water chestnuts, and some  green onion (optional) and call it a dip.

Spinach Dip may not be the healthiest dish around (think mayo), but it has lots of healthy in it, especially swapping the sour cream for Greek yogurt. Both the yogurt and spinach are loaded with nutrition teens need in our diets–calcium, iron and vitamin B for strong bones, muscle strength and energy.

Yes, the mayo is loaded with fat.  But if the mayo gets kids to eat spinach and Greek yogurt, so be it. There are definitely worse things.

What’s In My Spinach Dip

Just a few simple ingredients: Mayo, plain Greek yogurt (or sour cream), Knorr Vegetable Recipe Mix, water chestnuts, and green onion. 5-ingredients. Doesn’t get much easier than that.

How to Make Spinach Dip

• DEFROST the box of frozen spinach.
• SQUEEZE every bit of liquid out of the spinach. You want it to be SUPER DRY!
• In the food processor bowl, COMBINE the dry vegetable mix with the mayo, plain Greek yogurt, spinach, water chestnuts and green onion.
• PULSE until everything is well combined. STOP the food processor occasionally to scrape down the sides.
• Let the food processor RUN for a minute or so until everything in well combined and evenly chopped.
• You want the spinach to be teeny-tiny.
• Refrigerate for several hours before serving with crackers for veggies.

Print Recipe

Spinach Dip

Author: Anita's Table Talk

Ingredients

• 1 10-oz package frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups Greek yogurt (or sour cream)
• 1 cup mayonnaise
• 1 package Knorr Vegetable Recipe Mix
• 1 can water chestnuts, drained and chopped
• 3 green onions, chopped (optional)

Instructions

• Defrost the box of frozen spinach.
• SQUEEZE every bit of liquid out of the spinach. You want it to feel SUPER DRY!
• In the food processor bowl, COMBINE the dry vegetable soup with the mayo, plain Greek yogurt, spinach, water chestnuts and green onion.
• PULSE until everything is well combined. STOP the food processor occasionally to scrape down the sides.
• Let the food processor RUN for a minute or so until everything in well combined and evenly chopped.
• You want the spinach to be teeny-tiny.
• Refrigerate for at least 2 hours before serving with crackers, crostini or fresh veggies.