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Spinach Dip

Author: Anita's Table Talk


  • 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)


  • 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.