This easy spinach dip is a classic go-to for any low-carb lifestyle.
Spinach, water chestnuts, and celery are blended in a creamy base with savory seasonings and sliced green onions.
It’s creamy and crunchy and ready in minutes.
This Easy Spinach Dip Will Bowl You Over Because…
- It has the perfect balance of creamy and crunchy textures.
- Made with simple ingredients and three steps means this recipe for spinach dip can be ready in minutes.
- Crowd-pleasing spinach dip can be served cold, or hot from a crockpot, with veggie sticks, cucumbers, broccoli, cloud bread, or crackers.
- It performs double duty as a dip, a spread, or a filling for chicken.
What’s Stirred into Spinach Dip
Spinach: Chopped frozen spinach makes this dish extra easy to prep, but you can use fresh spinach. Cook one pound of fresh spinach, cool, and chop it. Fresh or frozen, be sure to squeeze out the excess liquid before adding in Step 2.
Dairy: Sour cream and mayonnaise make this dip extra creamy and rich. Use the full-fat versions for the best results. Switch out the sour cream for Greek yogurt or stir in some cream cheese for an extra rich texture.
Soup Mix: Vegetable or onion soup mixes are perfect for this dip as they’re pre-measured and ready to use. But you can use a packet of ranch dressing if you have it.
Switch Things Up
Use celery in place of the water chestnuts, or just use a bit less since they aren’t low-carb in larger amounts. Chop up red bell peppers or some daikon radish for a sweet, spicy crunch. Walnuts, slivered almonds, or sunflower seeds will also add crunch plus a little extra protein.
Mix in some artichoke hearts, sundried tomatoes, parmesan, or mozzarella cheese. Or add a little heat and stir in some diced green chiles or jalapenos with a sprinkle of red pepper flakes.
How to make Spinach Dip
- Squeeze liquid from the spinach (recipe below).
- Combine all ingredients in a bowl.
- Cover and refrigerate for two hours before serving.
The Scoop on Spinach Dip
Be sure to squeeze out the liquid from the thawed spinach otherwise it will be soggy. The best way to squeeze out the liquid is to roll it up in the center of a clean kitchen towel and squeeze it.
Sprinkle the finished dip with parmesan cheese and bacon bits then place under the broiler for a cheesy topping.
What To Do with Leftover Spinach Dip?
Keep leftover spinach dip covered in the refrigerator for up to 4 days. Stir and season before serving. It’s not advised to freeze spinach dip because once it’s thawed, the dairy separates and becomes grainy. But with a recipe this easy, just make up a fresh bowl.
More Low-Carb Dip Delights
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Easy Spinach Dip Recipe
Equipment
Ingredients
- 10 ounces frozen chopped spinach (1 package) thawed
- 4 ounces canned water chestnuts drained and chopped
- 4 ounces celery diced, optional
- 2 cups sour cream or Greek yogurt
- 1 cup mayonnaise or dressing (low fat or regular)
- 1 package dry vegetable soup mix (1.4 ounces)
- 3 green onions chopped
Instructions
- Squeeze all moisture from thawed spinach.
- Combine all ingredients in a bowl and mix well.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- Swap out the water chestnuts for low carb sliced celery and deliver an equal amount of crunch!
- Squeeze the liquid out of thawed spinach before using in the recipe. A great way to do this is to roll up spinach in a clean kitchen towel and squeeze.
- Leftovers will keep in an airtight container in the refrigerator for 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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