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Mom’s Spinach Dip


Mom's Spinach Dip

If my mom had an event that she was catering, it was almost certain I would find a big container of spinach dip in the fridge. I was no stranger to stealing a few scoops of dip and a handful of cubed soft bread for dipping. It was my favourite, and it was also the only way you could get me to eat spinach as a kid.

Mom’s Spinach Dip is such a guilty pleasure, especially since the ingredient list of the soup mix isn’t all the great.  My mom uses fresh spinach in her recipe because she doesn’t like when the spinach ends up stringy, which usually happens when you use frozen then thawed spinach. The best kind of spinach to use comes in a clear cellophane bag, with larger, more mature spinach leaves.

This spinach dip is best served with cubed bread, but tastes just as good with raw veggie sticks.

Mom’s Spinach Dip

Total Time: 25 minutes

Mom’s Spinach Dip


1 8-oz bag of spinach, washed and dried
¼ small onion
2 cups sour cream
1 cup mayonnaise
1 package Knorr® Vegetable Dry Soup Mix


  1. In a food processor, process spinach and onion until fine, scraping down the sides of the bowl once or twice.
  2. Transfer spinach mixture to a bowl; stir in sour cream, mayonnaise and soup mix.
  3. Cover and refrigerate for a few hours to let the flavours mix and mingle.
  4. Serve with veggies or cubes of bread.

Dip can be covered and refrigerated for up to 2 days.


Mom’s Spinach Dip Tips:

  • If you don’t have a food processor, a blender or immersion blender will work as well.
  • If your grocery store doesn’t carry this kind of spinach, you can use ¾ of a large container of baby spinach.
  • This dip can be made up to 2 day ahead of time.  Just store, covered, in the fridge and give it a stir before serving.