The classic cool and creamy recipe for spinach dip with sour cream, ranch dressing mix, water chestnuts and spinach.
Sometimes it’s the simple recipes that are the best. This spinach dip isn't some culinary masterpiece but it’s one of my very favorites! It's a classic for a reason... it's good!
I'll take any excuse to make this because I absolutely love it and it never fails to get gobbled all up when I serve it.
I like hot spinach dip alright but I much prefer this classic recipe that uses ranch dressing mix, sour cream and water chestnuts.
Our friends hosted an awesome Halloween party this weekend and made a “corpse” from two racks of ribs, onion sausage, a grilled red pepper (for the heart) and a meatloaf head (complete with onion teeth).
It was AWESOME but I didn't take pictures.
I contributed trays of deviled egg eyeballs (green ones made with guacamole, black olive irises and sriracha pupils and red ones made with sriracha, green olive irises and black olive pupils) set on beds of black “worms” (Brutus and I boiled spaghetti with food coloring – it was perfectly gross!).
It was AWESOME but I didn't take pictures.
You'd think a food blogger would be ALL OVER taking pictures of such awesome party food but I've just never been one to live life behind the camera. I just love being in the moment so much that much of my life goes undocumented.
Sigh.
I brought this spinach dip which we were going to have coming out of the mouth of a small carved pumpkin but we ran out of time. In hindsight, we should have floated a few plastic eyeballs in it and called 'er done!
But anyway... here's my recipe!
Cool Ranch Spinach Dip
Yield: About 3 cups
prep time: 5 Mcook time: total time: 5 M
The classic cool and creamy recipe for spinach dip with sour cream, ranch dressing mix, water chestnuts and spinach.
ingredients:
- 1 10-oz. box of frozen chopped spinach, thawed
- 1 8-oz. can sliced water chestnuts
- 1 pint sour cream
- 2 packets ranch dressing mix (not dip)
instructions:
How to cook Cool Ranch Spinach Dip
- Thoroughly drain spinach. I usually have to wring it out with my hands to get all the water out of it. Add spinach to a medium bowl; set aside.
- Dice water chestnuts then add to spinach.
- Combine sour cream and ranch mix in a small bowl then mix well. Add sour cream mixture to spinach and water chestnuts then stir until thoroughly combined. Cover and refrigerate at least 2 hours. Serve with crackers.
This recipe was shared at the Weekend Potluck!
Keep up with my latest shenanigans by following South Your Mouth!
Just checked the Hidden Valley website and found out that their Original Ranch Dressing mix is gluten-free. *happy dance* I haven't made spinach dip in years. Thanks for the reminder of how much I love it.:)
ReplyDeleteI don't have to cook the spinach?
ReplyDeleteNo you don't cook it, just thaw and squeeze water out of spinach.
DeleteHow long would the made dip last?
ReplyDeleteIt keeps for a week to 10 days.
DeleteCan I use fresh spinach?
ReplyDeleteHmmm... If you saute it a bit to wilt it down then let it cool, then it might work.
DeleteHey Mandy,
ReplyDeleteGive this a try to drain the spinach: put it in a glass pie plate and place another on top (like a nest). Hold them tightly, tilt sideways over the sink and squeeze the plates together as hard as you can. This gets the spinach drier than anything I've tried although it is more cleanup.
Love your recipes!
Sliced water chestnuts carry diseases u can eat raw but advised not too needs to be cooked first
ReplyDeleteHow many ppl do it feed?
ReplyDelete