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Spinach dip is always a popular appetizer at summer barbecues. I’ve recreated my classic spinach dip recipe without using packaged vegetable soup mix to make it healthier!
I think most people have a handful of appetizers and side dishes they turn to when they need to bring a dish to a potluck or barbecue. One of those dishes, for me, has always been spinach dip.
My mom used to make spinach dip when I was a kid using the Knorr packaged vegetable soup mix. I absolutely love it. However, as I became more aware of ingredients, I discovered I did not want to use that stuff in my house!
Here are the current ingredients according to the Amazon listing:
MALTODEXTRIN (CORN, POTATO), SALT, CORN STARCH, CARROTS*, ONIONS*, TOMATOES*, LEEKS*, CABBAGE*, HIGH OLEIC SUNFLOWER OIL, TOMATO POWDER, SOY SAUCE* (FERMENTED SOYBEANS, WHEAT AND SALT), ONION POWDER, GREEN PEAS*, YEAST EXTRACT, SUGAR, DISODIUM GUANYLATE, DISODIUM INOSINATE, BROCCOLI POWDER, GARLIC POWDER, POTASSIUM CHLORIDE, CARAMEL AND TURMERIC (FOR COLOR), SPICE, SULFITES (USED TO PROTECT QUALITY). *DEHYDRATEDMAY CONTAIN MILK
There are so many unnecessary ingredients in the store bought soup mix! I can’t imagine that they were so poor when I was a child, but perhaps they were.
I discovered that Frontier, who I buy a lot of bulk spices from, has a vegetable soup mix. It’s not organic, but it’s a definite step above the Knorr vegetable soup mix.
It requires adding in some extra spices, but I don’t mind if it means I can still enjoy spinach dip without putting all those extra unnecessary ingredients into my family’s body.
If you want to learn how to make spinach dip without packaged vegetable soup mix, here’s my recipe!
From Scratch Spinach Dip Recipe
100% From Scratch Spinach Dip
- 2 pounds organic frozen spinach defrosted
- 16 ounces organic cream cheese room temperature
- 1 cup mayonnaise
- 1 cup dried vegetable soup mix
- 5 green onions thinly sliced
- 16 ounces canned water chestnuts drained and minced
- 2 cloves garlic minced
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Make sure your cream cheese is at room temperature and the spinach is totally defrosted before starting.
- Place all ingredients into a large mixing bowl and mix with a fork or your clean hands. Make sure to really work everything together and make sure to break up all of the cream cheese clumps.
- Once everything is well combined, cover the bowl and place in the refrigerator for at least 4 hours, preferably overnight. This is so that the vegetable soup mix can re-hydrate.
- Serve with a gluten free baguette, tortilla chips, crackers or a sourdough bread bowl if you're not gluten free!