Cold Spinach Dip (No Mayo)

Cold Spinach Dip (No Mayo) uses sour cream instead of - you guessed it - mayo! to create one cool and creamy dip.

Course Snack

Cuisine American

Keyword cold spinach dip, no mayo spinach dip, spinach dip with sour cream

Prep Time 15

Total Time 15

Servings people

Calories 172kcal

Remove cream cheese from the fridge and let come to room temperature.
1 8 ounce package cream cheese
Strain the thawed spinach thoroughly! I let it thaw in a fine-mesh sieve, then use paper towels to squeeze all of the liquid out of it. You want to remove as much water as you possibly can or you’ll wind up with watery dip. A watery dip is a sad dip.
1 10 ounce package frozen chopped spinach, thawed
Add cream cheese, strained spinach, sour cream, Worcestershire sauce, minced shallot, chopped water chestnuts, garlic powder, salt, and cayenne pepper (optional) to a large bowl and stir until well combined.
1 8 ounce package cream cheese, 1 10 ounce package frozen chopped spinach, thawed , 1 cup sour cream, ½ tablespoon Worcestershire sauce, 1 shallot, finely minced, 4 ounces water chestnuts, finely chopped, ½ teaspoon garlic powder, ½ teaspoon salt (plus more, to taste), 2-3 dashes cayenne pepper
Taste and adjust seasonings. You may want to add a little more salt or garlic powder to suit your tastes.
Refrigerate until ready to serve. I recommend preparing at least 4 hours in advance so the flavors have time to meld.