Cold spinach dip is one of those dips that is beyond not scalable purely because it’s so easy to make. It’s dump and go, make ahead; just all around a staple take with you food. I swear it is one of those recipes that everyone has, no one knows where it came from and it is always a hit.
My recipe for it happens to come from my Grandma Kathy Smith. Why specifically Smith? Because I grew up with chosen family and her son was actually the one I grew up around. His name is Lance; my god father is also Lance. His mother? Also Kathy (spelt the same way too). So the Smith was important, for us at least. Any way Kitchen lore aside, Grandma Kathy Smith is the epitome of southern lady, to me. She is where I got my gumbo, red beans and rice, bread pudding, and many other of my recipes from.
From personal experience, this dip is addicting if you are a fan of creamy dips. I have found that it does not work as well if you try to alter it to make less.
Cold spinach dip can be served with more than bagel chips or pita chips. I’ve found that slices of baguette, rolled in tortillas and regular saltine crackers work amazingly with the dip as well.
Cold Spinach Dip
Ingredients
- 3 c frozen chopped spinach, defrosted and drained
- 1 can water chestnuts 8 oz drained and chopped
- 2 T chopped green onion
- 1 pkg dry Knorr vegetable soup mix don’t use spring veg
- 1-1/2 c sour cream
- 1/2 c mayonnaise
Instructions
- Mix everything together and refrigerate for 4 hrs. Serve with bagel chips or pita chips.
