Spinach Dip Recipe

Lots of ingredients give our Spinach Dip Recipe
unique flavor and texture

We often serve this with bread or crackers - and we have also used bread sticks.

Dips are always best made ahead and refrigerated overnight. Mix very well, cover with film pressed right down onto the surface of the dip, and keep cold.

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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.


1 cup (8 oz) mayonnaise
2 cups sour (16 oz) cream
1 cup cream (8 oz) cheese
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon pepper
1 pack of dry leek soup mix (we use Knorr)
1 small can water chestnuts - chopped
10 ounces of frozen spinach
1/2 (4 oz) cup shredded cheddar
1 tablespoon good mustard
2 shakes of hot sauce


Thaw and drain the spinach. Squeeze out all the water and put into a mixing bowl.

Chop the water chestnuts (not in a food processor.) Do this by hand. Add about 1 tablespoon of the liquid from the can with the chestnuts to the spinach.

Combine the rest of the ingredients, mixing very well. Transfer the dip to a smaller bowl (which can be your serving bowl,) cover tightly with film, and refrigerate.

Before serving, stir the dip in the bowl, and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc - something with lots of color.

We're always surprised how many customers request this one - Popeye would be proud! A nice presentation is to pre-spread the dip onto baguette bread and cut a nice cross angle. One bar owner we service keeps it as a regular on the bar with crackers. Lots of possibilities!

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