Spinach Dip With Water Chestnuts

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
2 cups
5 min

This spinach dip with water chestnuts is a cold creamy dip made with healthy Greek yogurt, frozen spinach, and chopped water chestnuts for a little bit of crunch. It’s so good, you’ll want to eat it every day!


When I was a kid, my mom and I used to celebrate New Year’s Eve by staying in and eating junk food. Cake, candy, chips and dip. It was the one night a year that she let me go absolutely hog wild and eat whatever the heck I wanted.


One thing that I ALWAYS wanted was a spinach dip sold at the deli counter of our local grocery store. It was a cold, creamy delicious dip made with water chestnuts, and we would eat it with water crackers, and for some reason I just could not get enough of it.


I eventually aged out of our NYE tradition, and I moved away from my hometown, but I can still have spinach dip whenever I want it and I know that it’s what I’ll be making this New Year’s Eve.


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Spinach Dip With Water Chestnuts
Recipe details
  • 2  cups
  • Prep time: 5 Minutes Cook time: 0 Minutes Total time: 5 min
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Ingredients
Spinach Dip with Water Chestnuts
  • 8 ounces of frozen spinach, defrosted and chopped
  • 2 cups of plain, full fat greek yogurt
  • 1/2 cup sour cream
  • 1 (eight) ounce can of water chestnuts, chopped
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon - 1 teaspoon of chopped fresh dill
  • Salt and pepper to taste
Instructions
To Make Spinach Dip with Water Chestnuts
Defrost the spinach according to package directions. Drain the water from the spinach and chop fine.
In a large bowl, mix the greek yogurt and sour cream together.
Add the defrosted spinach and chopped water chestnuts.
Add the garlic powder, onion powder, cayenne, parsley, chives and dill(if using) and taste. Season with salt and pepper as needed.
Cover with plastic wrap, and let the dip sit in the fridge for at least an hour or two before serving.
Tips
  • Start low on the fresh herbs. Taste and adjust as you go.
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