Reviewed: May 29, 2008

I make this prob. 4 times a month. Don't use as much mayo (a little over 1/2 a cup is enough). I like to add more green onions. I make a lighter version with lite sour cream and lite mayo and no one can tell the difference. DO NOT USE FAT FREE MAYO OR SOUR CREAM. I did that once and it looked like it was curdeling. I had to throw it out! Best on the second day to let the soup mix soak into the other ingredients. I like to eat with fresh vienna loaves! mmmm, gonna make another batch for this weekend. Friends always ask for this

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ChicagoCookie84-Anita

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 27, 2008

Great recipe, but I agree with previous comment. Use less mayo! Best combo after testing was one full container sour cream and one heaping tablespoon mayo. Yum!!!

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MommyFromAtoF

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Reviewed: May 23, 2008

I am no chef, but I made this for a party a few weeks ago, and it was a hit. I was asked for the recipe a number of times. The leek soup was difficult to find, but well worth the search. I think it made all the difference.

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hookem510

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Reviewed: May 18, 2008

Very good. I prefer the onion or leek powder to the vegetable one, but this came out very delicious and everyone loved it.

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POXGAR

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Reviewed: May 13, 2008

Great recipe. I use 1/2 cup mayo and 1/2 cup ranch dressing. Seems to add a bit of zip to the flavor.

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SoCalGal

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: May 11, 2008

This stuff ROCKS! I served it with crackers at a baby shower and some of the guests said it was the best spinach dip they'd ever had. I gave it four stars because I felt that 1/2 cup was entirely too much mayo. I instead added 1/2 package of cream cheese, which I think helped give it a flavor boost.

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ktchristmas

Cooking Level: Intermediate

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Reviewed: May 9, 2008

Made exactly as the recipe says and it turned out great! This recipe is very similar, if not the exact same, to the one on the back of Knorr's Vegetable Soup mix...

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Angela

Cooking Level: Intermediate

Living In: Byron, Illinois, USA

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Reviewed: May 6, 2008

This is a great recipe, I however used a frozen bag of chopped spinach which was more than 10oz, still delicious and creamy.

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Kathleen

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Woodboro, Wisconsin, USA

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Reviewed: May 5, 2008

Spinach dip is one of my favorites, and this was my first time making it! Used 1 cup mayo, 1 cup sour cream, and 1/2 cup cream cheese. Because it was just me and my BF, I decided to make open faced bagel sandwiches with Everything bagels, melted Cooper Sharp cheese, a layer of spinach dip, sliced Roma tomatoes, and a sprinkling of fresh ground pepper. So yummy!

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Marlena C.

Cooking Level: Beginning

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Apr. 27, 2008

Quick and easy recipe, great results. Made this for a party and other than adding more spinach and some garlic did not alter the recipe. Received great reviews at party.

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HORSEPERSON

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Reviewed: Apr. 25, 2008

this recipe is great served in a scooped out round loaf of pumpernickel bread! use the scooped out pieces to "dip" with.

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Vee V

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Reviewed: Apr. 24, 2008

I make all the time. But there is a secret.. most people do not squeeze their spinach dry. Mine is "squeeky" dry. That is what make's it a success. How many "runny" spinach dips have you endured. People ask me to make and I tell them they can make, but want me to make... The only diffence I make is if some people are onion intolerable. I use fresh or dried chives.

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MILLIE CROSS

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Reviewed: Apr. 24, 2008

This is a GREAT recipe. You can also find it on the back of the Knorr's vegetable soup mix box. I usually leave out the green onions and prepare it with fat-free sour cream and lowfat mayo, and you really can't tell it's low-fat.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Apr. 15, 2008

My mother has been making this recipe for years and I used to hate it when I was little, but she brought it over for Thanksgiving last year and for some reason it tasted really, really good to me. I now make a batch every week or two and keep it in the fridge to snack on with club crackers or cucumbers slices. I use 1/3 cup of finely chopped yellow onion instead of green onions, and I reduce the mayo and sour cream by almost half. I have also added feta crumbles which is awesome. I made it once without water chesnuts because I was out - it tasted the same, but I do like the crunch that they add. Definitely use the Knorrs veggie soup mix.

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MimiAlea

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

I always make this but I use less mayo, I cut it from 1 cup to 3 tablespoons. I also, use my food processor to mince up the water chestnuts -- much easier than chopping it up by hand. And besides, cutting out a portion of the hawaiian bread bowl, I also grab a package of the hawaiian sweet rolls and cut those up to serve because the part I cut out is never enough. I usually chill the spinach dip overnight as well. Oh, and make sure you squeeze out all the excess water in the spinach -- I usually place it in paper towels and squeeze; that way you don't lose too much spinach down the drain when you just use your hands to squeeze it out.

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MZRivera

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Reviewed: Apr. 8, 2008

Husband makes this for parties all the time. Always gets rave reviews and an empty container to take home.

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kcita_234

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

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Reviewed: Apr. 3, 2008

Made this for a Christmas Day appetizer last year. It wasn't bad, but I think I prefer a hot spinach dip. I usually love water chestnuts in dishes, but didn't like them in this dip.

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Mandy

Cooking Level: Intermediate

Home Town: Red Deer, Alberta, Canada

Living In: Blackfalds, Alberta, Canada

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Reviewed: Apr. 2, 2008

Yes, excellent recipe but don't you think in all fairness the recipe should read "1 envelope Knorr vegetable soup mix"? After all, it's their original recipe and you're plugging your product with it. Give them ad time too. LOL

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Mammaw

Cooking Level: Intermediate

Home Town: Paducah, Kentucky, USA

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Reviewed: Mar. 27, 2008

This is a good base recipe - there's one similar on the back of the Lipton Vegetable Soup Mix packet. I changed it up a little. I skipped the green onions (but added a little minced garlic), cut the mayo in half and replaced it with cream cheese. I think I also added a little parmesean and a squirt of lemon juice. It was a big hit at the company luncheon! Make sure you drain the spinach well and don't skip the water chestnuts. Serve with Wheat Thins.

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