“This is one of the first recipes I ever created, so it's only appropriate that it should be the first one I post! It's a great cold treat, and very easy to make! Most other recipes I've seen call for mayo or Miracle Whip instead of the cream cheese. I'm not a big fan of "heart-healthy" recipes, but this could easily be made with low/no-fat sour cream and cream cheese. The water chestnuts are optional, but I think it adds to the texture!”
2 cups

Ingredients Nutrition

  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container sour cream
  • 1 small onion, chopped (optional)
  • 0.5 (6 ounce) can water chestnuts, drained and chopped (optional)
  • 0.5 (1 ounce) packet dip mix (I used Knorr's, but can't find it anymore, so I use the Lipton Garlic & Herb now)


  1. If using onions, I lightly saute them in a little butter or olive oil to soften.
  2. Mix soup/dip mix into softened cream cheese and then add sour cream. (Make sure the cream cheese is very soft, otherwise you will have lumps.).
  3. Add onion, water chestnuts and spinach and mix together thoroughly.
  4. Refrigerate at least 4 hours. (If you can make this a day or so in advance, the flavors will have time to set well!).
  5. Prep time includes refrigeration and servings are a guess!
  6. I serve it with my favorite crackers (Triscuits) or toasted bread slices.

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