Spinach dip is always a popular appetizer at summer barbecues. I’ve recreated my classic spinach dip recipe without using packaged vegetable soup mix!
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 store bough packaged vegetable soup mix. I absolutely love it. However, there are so many unnecessary ingredients in that soup mix!
I discovered that Frontier, who I buy a lot of bulk spices from, has a vegetable soup mix. It requires adding in some extra spices to recreate a similar flavor, but I don’t mind if it means I can enjoy homemade spinach dip with simpler ingredients.
If you want to learn how to make my spinach dip recipe without packaged vegetable soup mix, here’s my recipe! It also tastes great on gluten free bread as a sandwich!
Spinach Dip Recipe
- 2 pounds frozen spinach - defrosted
- 16 ounces 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 garlic cloves - minced
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Mixing bowl
- Measuring cups and spoons
- Mixing spoon
- 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!