What makes this classic spinach dip truly special is its delicious homemade blend of herbs and seasonings. By skipping the packet of store-bought soup mix, you get a fresh and vibrant taste that pre-packaged versions simply can’t compete with. The result is a creamy, flavorful dip that’s perfect for pairing with your favorite crackers, chips, or pretzels. This quick and easy homemade spinach dip is sure to be a hit at your next gathering.
Homemade is always better. And, after recently making this Cheesy Cheddar Taco-Seasoned Corn Chip Dip, I’m full-on bright-eyed and bushy-tailed for pretty much any ol’ homemade dip. So much so, that I made this classic spinach dip on a random Thursday just because I could. I mean, come on, do we always have to have a reason to whip up a bowl of homemade dip? Heck no. Forget about what day of the week it is. Forget that there’s no game on TV to watch. Forget that there’s no birthday, anniversary, or holiday party to go to. Just make the dang dip and enjoy it. Because eating dip on a random weekday for absolutely no reason at all, almost feels like winning the lottery. And who doesn’t feel like winning the lottery?
Ingredients:
- 1 (10-oz.) Package Frozen Chopped Spinach, Thawed
- 1 (8-oz.) Can Sliced Water Chestnuts
- 1/3 Cup Carrots, Peeled & Finely Chopped
- 1 Cup Sour Cream
- 1/2 Cup Mayonnaise
- 1 1/2 Teaspoons Italian Herb Seasoning Mix (No Salt)
- 3/4 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Celery Seed
- 1/4 Teaspoon Finely Ground Black Pepper
Directions:
- Place the thawed spinach in the center of a clean (lint-free) tea towel or cheesecloth. Gather the corners of the tea towel or cheesecloth and twist them together over a sink or clean bowl. Keep squeezing until there is no more water in the spinach. Discard the water. The goal is to remove as much water as possible. Place the spinach in a medium-sized bowl.
- Use a colander or strainer to drain the water from the can of sliced water chestnuts. Spread the water chestnuts over a few paper towels to remove any excess water. Roughly chop the water chestnuts and add them to the bowl of spinach.
- Add the remaining ingredients to the bowl of spinach and water chestnuts. Stir well to combine.
- Serve with naan crackers, ripped pieces of bread, pita chips, or pretzel crisps.
Suggestions:
- Make sure the spinach is completely thawed before squeezing the liquid out of it. You can thaw the spinach in the refrigerator or defrost it in a microwave. If you use a microwave to defrost the spinach, allow the spinach to cool before attempting to squeeze the liquid out.
- If you have them on hand, you can always replace the peeled & finely diced carrots with store-bought pre-shredded carrots.
- A lot of store-bought seasoning blends contain salt. If you use an Italian herb seasoning mix that contains salt, you may need to adjust the amount of salt used in this recipe. I suggest using this Homemade Italian Herb Seasoning Mix (No-Salt) to make this recipe.
- If you don’t have celery seed, you can replace it with celery salt, however, you will have to adjust the amount of salt used in this recipe to ensure that the dip is not overly salty.
- I did not add a lot of salt to this recipe because the naan crackers I served it with were already quite salty. You can always add more salt to the dip if that’s your preference.
- Usually, I suggest allowing a dip to sit in the refrigerator for a few hours for the flavors to meld together, however, with this dip, I actually preferred the dip right away. Either way, it’s still absolutely delicious.
- Making this dip ahead of time? Place the dip in an airtight glass container or in a bowl covered tightly with plastic wrap. Refrigerate until use.
Improvements:
- Garnish the dip with chopped scallions or fresh parsley.
- Fold freshly grated parmesan cheese into this dip.
- Use this dip as a sandwich spread for your favorite wraps and/or subs.
- Add 1 teaspoon of Worcestershire sauce.
- Serve this dip with these Baked Parmesan Italian Seasoned Crackers.
Ingredients:
- 1 (10-oz.) Package Frozen Chopped Spinach, Thawed
- 1 (8-oz.) Can Sliced Water Chestnuts
- 1/3 Cup Carrots, Peeled & Finely Chopped
- 1 Cup Sour Cream
- 1/2 Cup Mayonnaise
- 1 1/2 Teaspoons Italian Herb Seasoning Mix (No Salt)
- 3/4 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Celery Seed
- 1/4 Teaspoon Finely Ground Black Pepper
Directions:
- Place the thawed spinach in the center of a clean (lint-free) tea towel or cheesecloth. Gather the corners of the tea towel or cheesecloth and twist them together over a sink or clean bowl. Keep squeezing until there is no more water in the spinach. Discard the water. The goal is to remove as much water as possible. Place the spinach in a medium-sized bowl.
- Use a colander or strainer to drain the water from the can of sliced water chestnuts. Spread the water chestnuts over a few paper towels to remove any excess water. Roughly chop the water chestnuts and add them to the bowl of spinach.
- Add the remaining ingredients to the bowl of spinach and water chestnuts. Stir well to combine.
- Serve with naan crackers, ripped pieces of bread, pita chips, or pretzel crisps.
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Use this Homemade Italian Herb Seasoning Mix (No-Salt) to make this Classic Homemade Spinach Dip (No Soup Mix). Making your own Italian herb seasoning mix is a real game changer, especially when there is no salt added. Not only does it give you the ability to control the salt content in your recipes, but it also allows you to customize the blend of herbs and spices to your liking. If you’re crazy about garlic, add more garlic powder. If you prefer food a little bit spicier, add additional crushed red pepper flakes. The best part about this homemade seasoning is that it only takes a few minutes to make and can be stored for use in all of your favorite Italian recipes. CLICK HERE for the recipe.
