غموس السبانخ
This is the classic cold, creamy spinach dip that anchors every party spread: cool sour cream and mayonnaise loosened with lemon, studded with crisp water chestnuts and sliced scallions, and thickened by well-squeezed spinach. A no-cook mix that just needs a couple of hours in the fridge, it turns silky and savory as it rests, and scooped from a hollowed sourdough loaf it disappears fast. Squeezing the spinach truly dry is the whole trick that keeps it thick instead of soupy.
Thaw a 10 oz (283 g) box of frozen chopped spinach and squeeze it bone-dry in a clean towel, then whisk 1 cup (240 g) sour cream, 1 cup (220 g) mayonnaise, a packet of dry vegetable soup mix, 1 tablespoon lemon juice, and 1 grated garlic clove until smooth; fold in the spinach, a drained and chopped 8 oz (227 g) can of water chestnuts, and 4 sliced scallions, then cover and chill at least 2 hours so the flavors bloom and the dip firms up. Just before serving, cut the top off a round sourdough loaf, tear out the inside into dipping cubes, pile the spinach dip into the hollow, and serve cold with the bread, crackers, and raw vegetables.
- Squeeze the spinach until no more water drips out (a clean kitchen towel works best) or the dip will turn watery.
- Chill at least 2 hours, ideally overnight, so the dried soup-mix onion and herbs fully hydrate and soften.
- Use full-fat sour cream and mayo; low-fat versions weep liquid and thin the dip as it sits.
Equipment
- Medium mixing bowl
- Whisk
- Silicone spatula
- Fine-mesh sieve or colander
- Chef's knife and cutting board
- Serrated bread knife
- Measuring cups and spoons
المكونات
For the dip
- 283 g frozen chopped spinach, thawed and squeezed very dry
- 240 g sour cream, full-fat
- 220 g mayonnaise, full-fat
- 40 g dry vegetable soup mix, such as leek or spring vegetable
- 227 g canned water chestnuts, drained and finely chopped
- scallions, thinly sliced
- garlic clove, finely grated
- 15 ml fresh lemon juice
- 6 g fresh dill, chopped (optional)
- 3 g fine salt, or to taste
- 1 g freshly ground black pepper, to taste
For serving
- 450 g round sourdough bread loaf, for the bread bowl
- crackers, pita chips, or raw vegetables, carrots, celery, and bell pepper work well
الطريقة
- خطوة01
Thaw the frozen spinach (a quick way: microwave in a bowl for 3-4 minutes, or leave it in the fridge overnight). Tip it into a fine-mesh sieve and press hard with a spatula, then transfer to a clean kitchen towel, gather the ends, and wring it out over the sink until no more water drips. You should end up with a tight, almost dry ball. This single step decides whether your dip is thick or runny.
- خطوة02
Drain the water chestnuts and chop them into small dice for crunch. Thinly slice the scallions, using both white and green parts. Grate the garlic clove on a microplane or mince it very fine, and chop the dill if using.
- خطوة03
In a medium bowl, whisk together the sour cream, mayonnaise, dry vegetable soup mix, lemon juice, and grated garlic until smooth and evenly combined. It will look thin at first; the soup mix thickens it as it hydrates.
- خطوة04
Break up the squeezed spinach with your fingers so it isn't clumped, then add it to the bowl along with the water chestnuts, scallions, and dill. Fold with a spatula until the spinach is evenly distributed. Season with salt and pepper, going easy on the salt since the soup mix is already salty.
- خطوة05
Cover the bowl and refrigerate at least 2 hours, or overnight for the best flavor. Resting lets the dried onion and herbs in the soup mix soften and the flavors round out, and the dip firms to a scoopable texture.
- خطوة06
Just before serving, slice the top quarter off the sourdough loaf with a serrated knife. Pull out the soft interior in bite-size chunks, leaving a wall about 2 cm (3/4 inch) thick so the bowl holds its shape. Cube the removed bread and the lid for dipping.
- خطوة07
Give the chilled dip a quick stir and taste for salt and lemon, adjusting as needed. Spoon it into the hollowed loaf and set it on a board surrounded by the bread cubes, crackers, and cut vegetables. Serve cold.
Make ahead
This dip is ideal for making ahead: mix it up to 24 hours in advance and keep it covered in the fridge, which actually improves the flavor. Hollow out and cube the bread bowl no more than an hour or two before serving so it stays fresh, and fill it just before guests arrive.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 4 days; stir before serving as a little liquid may separate. Once filled, a bread bowl is best eaten the same day since the loaf softens. Do not freeze, as the sour cream and mayonnaise separate and turn grainy when thawed.
Variations
Hot baked spinach dip
Stir the spinach base with 225 g (8 oz) softened cream cheese and 50 g (1/2 cup) grated Parmesan instead of chilling. Spread in a baking dish and bake at 190°C (375°F) for 22-25 minutes until bubbly and golden at the edges. Serve warm with toasted baguette.
Lighter Greek yogurt version
Swap the sour cream for thick plain Greek yogurt and use half mayo, half yogurt. It comes out tangier and lighter; add an extra pinch of salt and a little more dill to keep the flavor full.
Dairy-free and vegan
Use vegan mayonnaise and a plant-based sour cream, and check that the soup mix contains no dairy. The texture stays creamy and the water chestnuts still give the signature crunch.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
الأسئلة الشائعة
Why is my spinach dip watery?
Almost always it is spinach that wasn't drained enough. Frozen spinach holds a surprising amount of water, so press it in a sieve and then wring it out in a clean towel until barely any liquid comes out. Using full-fat sour cream and mayonnaise instead of low-fat versions also keeps the spinach dip thick rather than loose.
Can I make spinach dip ahead of time?
Yes, and it is better for it. Mix the spinach dip up to a day in advance and refrigerate it covered; the rest gives the dried onion and herbs time to soften and the flavor to deepen. Just hollow out and cube the bread bowl close to serving so it stays fresh.
Can I use fresh spinach instead of frozen?
You can. Use about 300 g (10 oz) fresh spinach, wilt it in a dry or lightly oiled pan until collapsed, let it cool, then chop and squeeze it dry just like the frozen kind. Frozen chopped spinach is the traditional choice because it is convenient and already finely cut.
How long does spinach dip last in the fridge?
Kept in an airtight container, the dip stays good for up to 4 days. Give it a stir before each serving, as a little liquid can rise to the top. For food safety, don't leave the dip out at room temperature for more than about 2 hours at a party.
Can I serve this spinach dip warm?
This particular recipe is designed to be served cold, which is how the classic party version is enjoyed. If you want a hot dip, follow the baked variation with cream cheese and Parmesan, since simply heating the sour-cream-and-mayo base can cause it to separate.
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