No Bake Spinach Dip

About this Recipe

This no bake spinach dip recipe is from Audrey's kitchen and it is very easy to make. There are some dips and appetizers that come in so handy when you are going to an event and need to bring a little food contribution along. This is a no bake version of spinach dip, so you can whip it up in about 15 minutes. It is nice to allow it an hour or two in the refrigerator before eating as the flavors will immerse from the vegetable mix into the mayonnaise and sour cream and get better if they sit a while.

You can eat this spinach dip sith bread, crackers, cucumbers or other raw veggies. It will keep refrigerated for about 3 days. Because there is mayonnaise in it, when you put it out for eating, serve in smaller portions and follow the food safe rules, not leaving it sit out at room temperature for more than 2 hours.

Grandmother's Kitchen Tips for No Bake Spinach Dip

1. Fresh spinach is generally available at the grocery store or when the season is right from your garden or the Farmers Markets. For this recipe, we used fresh spinach instead of frozen. If you do want to use fresh, cook the spinach in boiling water for about 2-3 minutes, drain the water off, let the spinach cool then cut into very small pieces. Be sure you dab all the moisture off with a paper towel. You want to have about 2 cups of cooked spinach at least and it would be fine to put up to 3 cups.

2. Use sweet onion in the dip as it has a milder flavor raw than a cooking onion.

3. Garlic is optional, we suggest using it in moderate amounts so that the dip will appeal to even the non-garlic eaters.



Makes about 3 cups of dip

1 package frozen spinach, thawed completely

1 cup mayonnaise

2 cups sour cream (original recipe called for 1 cup)

1 package Knorr's Vegetable Soup Mix (powder form)

1/2 medium size sweet onion, finely chopped

1 garlic, minced

1/2 can water chestnuts (chopped fine - you can use the whole can if you really love water chestnuts)

1 loaf sourdough rye, cut into cubes for dipping.


1. Thaw the spinach if frozen. Once thawed, dab the moisture off.

2. Stir together the mayonnaise and the sour cream. Add the Knorr's Vegetable soup mix and stir in.

3. Stir in the onion, garlic and water chestnuts. Do a taste test. There should be lots of flavor from the soup mix without adding salt, but do you own taste test to determine.

4. Place into a container with a lid and keep refrigerated until eating.


This no bake spinach dish also makes for quick and easy clean up. You can wash out the sour cream container with hot soapy water and use it over and over for freezing food, a take out container or as a leftover container. Even if you are not in the habit of reusing these cartons, you should wash your containers before you put them into the recycle bins. We find they come in especially handy when it is blueberry season as we freeze many pounds of fresh blueberries each year.

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