Spinach dip (without the mix)

Spinach dip in a sourdough bread bowl was the party food of my youth – easy to make and deliciously rich. Now I like to make it without the Knorr’s soup mix, which has MSG and a bunch of other additives, and I lighten it up with Greek yogurt in place of sour cream.


  • 1 1/2 cups Greek yogurt (or sour cream)
  • 3/4 cup mayonnaise
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup chopped scallions
  • 1 8-ounce can water chestnuts, drained and chopped finely
  • 1 16-ounce package frozen chopped spinach, thawed and squeezed of excess moisture


  1. In a large bowl, add greek yogurt, mayonnaise, onion powder, paprika, garlic powder, salt and pepper. Mix well.
  2. Make sure you squeeze spinach well to rid of excess water. Add spinach to bowl along with chopped scallions, chopped water chestnuts and Worcestershire sauce. Chill before serving to allow dip to absorb flavors.
  3. Serve California-style with sourdough bread cubes or whatever bread/crackers you prefer.


  • If you have time, you can thaw frozen spinach in a colander in the sink. Otherwise, microwave on half-power to defrost without cooking.
  • Frozen chopped spinach is very convenient here – already cooked, cut and cold – but if you want to use fresh spinach, blanch the leaves first, then cool, then chop. As with the frozen spinach, make sure you squeeze out all excess water before you add it to the dip. Spinach cooks down a great deal, so you may need 2 1/2 pounds of fresh to equal one pound of frozen.

Here’s a link back to the post and pictures.

{ 9 comments… read them below or add one }

Marianne 24 December 2013 at 4:36 pm

Can’t wait to try this! I don’t have any of the dry soup mix, but this sounds so much better and healthier!!


cg 7 January 2014 at 2:46 pm

hi marianne – it’s great not to have to worry about what’s in the mix. and no one ever seems to think anything is lacking. =)


JHF 12 May 2015 at 4:39 pm

Thank you, chinese grandma! I don’t have the soup mix but want to make the dip!


cg 14 May 2015 at 10:33 pm

hi jhf – hope it worked out for you!


Heather 20 June 2016 at 9:44 am

Thank you for posting this recipe!!!


Linda 19 December 2016 at 1:32 pm

This was amazing and gluten free when I subbed in coconut aminos for the worstechire sauce!


cg 19 December 2016 at 1:44 pm

hi linda – great substitution, thanks so much for sharing!


Christine Crowley 7 September 2017 at 10:33 am

All plants version (vegan)
I had made the original version of this recipe before and loved it (thanks, Chinese Grandma!)
Now we’re shifting to a plant based diet and this seemed like and easy and delicious thing to modify

I’m naming brands since these ingredients worked well, but you can certainly pick your own!

I used
(instead of Worcestershire) = soy sauce plus a squeeze of lemon and dash of cayenne
(instead of regular mayo)= Earth Balance Mindful Mayo
(instead of regular yogurt) = Forager cashew yogurt

My scallions weren’t fresh, so I also substituted 1/2 minced yellow onion



Ron 1 May 2018 at 2:08 pm

Love it! Thank you!!!!!


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