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!
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This spinach dip with water chestnuts is delicious, but also nostalgic (at least for me)
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.
Recipe Notes
Flavor: the Greek yogurt and sour cream mix together with traditional ranch flavors such as parsley, chives, garlic and onion for a delicious ranch-y flavor
Texture: the spinach mixes throughout the dip, and there are little bites of crisp water chestnut throughout as well.
Ease: this is incredibly easy to make. The hardest part is defrosting the spinach. The rest of the recipe is just mixing things together in a bowl. The best kind of recipe!
Ingredient List
- Greek Yogurt
- Sour Cream
- Frozen Spinach
- Water Chestnuts
- Salt and Pepper
- Garlic Powder
- Onion Powder
- Fresh Parsley
- Fresh Chives
- Fresh Dill (optional)
- Cayenne (optional)
Tips and Tricks
- Make sure to squeeze as much moisture out of the spinach as possible. To do this you can do one of two things – once the spinach is defrosted, you can let it sit in a colander for 30-60 minutes and let the water drain away. The faster way is to wrap the spinach in a clean kitchen towel, twist the towel, and squeeze as much water as you possibly can from it.
- Start out on the light side with the fresh herbs – taste and adjust as you go. You can always add more, but you can’t take them out once they’re in there. This is especially crucial for the Dill if you choose to add it, as it can become overpowering very quickly.
- The dip will get better as it sits. Let it sit in the fridge for at least an hour or two before serving, but overnight is better.
- If the dip gets too thick overnight you can thin it out by adding a teaspoon of water at a time, and stirring after each addition.
- You can use fresh spinach if you’d like. Just wilt 5 ounces of spinach down well in a pan, and let it cool completely before chopping it and adding it to the dip.
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Is this dip healthy?
Mostly. Most spinach dips are made with sour cream or cream cheese. I made this with mostly Greek yogurt so it’s lower in calories and higher in protein. I still keep some sour cream in there for flavor though.
How long will the dip last in the fridge
The dip lasts for about 3 days in the fridge in an airtight container
What should I serve with this dip?
I like it with crackers (specifically club crackers), but pretzel chips would be great too, or you could double down on the veggies and serve it with carrots and celery sticks, or strips of red bell pepper.
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Spinach Dip with Water Chestnuts
Ingredients
- 8 ounces of frozen spinach defrosted and chopped
- 2 cups of plain full fat greek yogurt
- ½ cup sour cream
- 1 eight ounce can of water chestnuts, chopped
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- Pinch of cayenne pepper optional
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- ½ teaspoon - 1 teaspoon of chopped fresh dill
- Salt and pepper to taste
Instructions
- 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.
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