Growing up, the only way I knew how to make spinach dip was by using dehydrated soup mix and frozen spinach, and dumping the whole thing into a hollowed-out bread bowl. It was delicious, but as a grown-up, I like the flavor and texture of fresh vegetables for my spinach dip. So for this recipe, I cook fresh spinach leaves, shredded carrots, and onions, then mix them together with mayo, sour cream, and a few other ingredients. After a couple hours chilling in the fridge, it’s ready to serve with crackers and veggies, but I still like to break out the bread bowl.
For a heartier option, try our Chicken Wing Dip recipe.