← Back to Search Results
Spinach-Leek Dip

Photo by: Joseph De Leo
Comments: 1


The classic spinach dip, like so many other favorite dips and dunks, starts with an envelope of dried soup mix (you’ll find the classic recipe on every package of Knorr Vegetable Soup, Dip, and Recipe Mix). I have served the mix-and-serve version often, simply because everyone loves it so much, and I include the recipe here. But when I serve my friend Diane Kniss’s recipe (see the variation), they line up at the dip bowl! I also enjoy making this tarragon- scented rendition with fresh vegetables, and it too has the party guests licking the bowl.

Yield: Makes 3 cups


  • 4 teaspoons olive oil
  • Two 6-ounce bags baby spinach
  • 1 cup thinly sliced leeks (white part only)
  • ½ cup finely chopped red bell pepper
  • ¼ cup chopped shallots
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1/8 teaspoon ground hot red (cayenne) pepper


1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. In batches, stir in the spinach, wilting each batch before adding more. Sprinkle the spinach with 1 tablespoon water, cover, and cook until the spinach is tender, about 5 minutes. Drain, rinse, and cool. A handful at a time, squeeze the excess liquid from the spinach. Chop coarsely.

2. Heat the remaining 2 teaspoons oil in the skillet over medium heat. Add the leeks and red pepper and cook, stirring often, until softened, about 3 minutes. Stir in the shallots and garlic and cook, stirring often, until softened, about 2 minutes. Cool completely.

3. Combine the spinach, cooled vegetables, sour cream, mayonnaise, dill, and cayenne in a food processor and process until blended. Season with salt and pepper. Transfer to a bowl and cover tightly. Refrigerate until chilled, at least 2 hours, or up to 2 days.

4. Serve chilled.

Classic Spinach Dip: Mix one-ounce container sour cream, 1 cup mayonnaise, one 10-ounce package frozen chopped spinach, thawed and squeezed to remove excess moisture, 3 chopped scallions (white and green parts), and one l.4-ounce envelope Knorr Vegetable Soup, Dip, and Recipe Mix. Cover and chill. Makes 3 cups.

Diane’s Deluxe Spinach Dip: Mix one 16-ounce container sour cream, 2 cups mayonnaise, one 10-ounce package frozen chopped spinach, thawed and squeezed to remove excess moisture, ½ cup chopped scallions, ½ cup chopped fresh parsley, ½ cup chopped fresh dill, one l.4-ounce package Knorr Vegetable Soup, Dip, and Recipe Mix, and 1 tablespoon cheese-based salad seasoning (such as Salad Supreme). Cover and chill. Makes 5½ cups.


Make-Ahead: The dip can be prepared up to 2 days ahead.

© 2002 Rick Rodgers

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings and includes 1/2 teaspoon of added salt.

99kcal (5%)
120mg (5%)
10g (15%)
2g (12%)
8mg (3%)
99mcg RAE (3%)
9mg (14%)
29mg (3%)
1mg (3%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • cmneve

    10.04.10 Flag comment

    I have not made this dip, but it looks good and I want to do so for an upcoming event. A question: the recipe's description uses the phrase "tarragon-scented", but tarragon is not one of the listed ingredients. What gives the dip a tarragon scent? Should the dip include tarragon?


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
baked-explorations Baked Explorations
by Matt Lewis
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?