World's Best Spinach Dip

Spinach dip is a party classic that never quits and while you can buy it pre-packaged at just about any grocery store in north america, i's not the healthiest thing to fill up on... Improve that with fresh spinach, get fantastic flavour by using vegetable soup mix, plus offer both variety and style by serving with both sourdough and pumpernickel bread (also tastes great with gluten-free options like carrot chips.)

You Will Need:
3 bunches Fresh Spinach
2 pkgs Vegetable Soup Mix (Knorr's is best but the cheaper substitute works well too)
750mL Sour Cream (1&1/2 tubs)
1 loaf Sourdough Bread
1 loaf Pumpernickel Bread

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Step 1: Spinach

First remove any brown pieces from your bundles of spinach.

Boil in a large pot of water on medium-high heat and toss in the spinach by the handful, cooking until all the leaves shrink in size. Time will vary depending on the size of your pot and the amount of spinach - try not to overcook it but don't worry too much about it either.

Once it's done, strain the water from your spinach and then set aside to let cool.

Once cool, use a pair of clean scissors to snip the leaves into smaller pieces. 
(You can also use a blender or food processor if you prefer - you'll get soft, pale green dip that tastes just as delicious.)

Step 2: Seasoning

Take two packages of any brand of dry vegetable soup mix and crush until all the shards of dried vegetable have become considerably smaller (approximately 1/3 - 1/4 of their original size.)

You can place each package inside a plastic bag and grind or crush with a heavy implement such as a meat cleaver or use a blender or a food processor to achieve the desired result.

Step 3: Dip

Mix the crushed-up soup mix into the sour cream and set aside, allowing it to soak up the powdered seasoning and allowing the dried vegetables to soak up the sour cream.

Next add the cooled, chopped spinach and mix.

Refrigerate and serve cool when ready.

Step 4: Bread

Take a sharp knife and cut around each loaf of bread as if you were carving a pumpkin.

Next insert one/two very clean hands inside and carefully remove the top, making sure to leave at least an inch of bread between the bottom and the breach.

Slice the inserts into small, bite-sized cubes. You can serve like with like, make a lovely black and white mix or do a switch and serve sourdough cubes with a pumpernickel bread bowl and vice versa.

Bag the bread-bowls and cubes in air-tight plastic bags for serving later.

Step 5: Serve

Guaranteed to be a hit no matter how you serve it - this is the world's best spinach dip.

Feel free to make it your own and serve with carrot chips for a gluten-free option, switch the sour cream for hummus or any other vegan base, etc.

Click below for an instructable on Homemade Hummus:

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    7 Discussions

    Thank-you! ...The bread bowls are a must! They look so lovely and enticing at first - and by the end of the night they provide great fun both for onlookers and tipsy guests or hungry kids trying to dismantle the remains. Almost everyone fails to get that final bite without smearing spinach dip all over themselves.


    5 years ago on Introduction

    If one is inclined, it's good with small shrimp stirred in, and maybe a little hot sauce. I also put in minced water chestnuts & sliced green onion in mine, and a lot of fresh ground black pepper. Definitely can't go wrong with spinach dip... if I make it for work, I have to make 2 batches so my daughter can have her own. :-) Now I have a craving for spinach dip... bad thing at 11pm! :-D

    1 reply

    Personally, I'm put-off by most seafood and shrimp is the worst of it all for me - but everything else sounds delicious. I love a dash of hot sauce and fresh ground black pepper added to all sorts of dishes and the minced water chestnuts and sliced green onion sound fantastic - a great way to add some extra freshness and crunch!

    At my house we're always prepared to dish out doggie bags when spinach dip is on the menu - it's rare that there're enough leftovers to share; but everybody wants a little bit to take for lunch the next day anyways.


    5 years ago

    you can also use frozen spinach too and try using cream cheese instead of sour cream.... tastes great

    1 reply

    Yes, frozen spinach absolutely works in a pinch! Have used it many times and while it can affect the taste and texture of the dip a little it is hardly noticeable. I've found that the cost of frozen spinach and effort/prep time is about equal to that of fresh - so as long as the produce section has healthy-looking bunches I opt for that. You do lose a small percentage of available nutritents, but even so, frozen spinach works beautifully as a substitute.

    Cream cheese is a great choice too. It will alter the consistency of the dip in a way which I imagine is a huge improvement for some. I can easily see the density of the cheese helping to balance out the slimy texture of the spinach and making the meal more appetizing for picky eaters or those with a sensitive gag reflex. I've never used it myself, but really that's just habit - I could see really liking it if I took the time to try it.