Maries Dip -Nutty Spinach

A four-ingredient spinach dip that comes together in minutes and gets better the longer it sits in the fridge. Creamy ranch dressing, thawed frozen spinach, dry vegetable soup mix for built-in seasoning, and chopped walnuts for an earthy crunch you don’t find in typical spinach dips.

The walnuts are what make this one stand out. Most spinach dips lean entirely on dairy richness, but the nuts add texture and a toasty, slightly bitter contrast that keeps it interesting bite after bite.

Draining the spinach thoroughly is the most important step. Frozen spinach holds a shocking amount of water. Squeeze it in a clean kitchen towel or press it hard in a fine mesh strainer until barely any liquid comes out. Skip this and your dip turns into a watery puddle by the time guests arrive.

Two hours of chilling lets the dry soup mix hydrate and the flavors blend together. Serve with fresh cut vegetables or spoon it into hollowed-out mushroom caps for an easy appetizer.

Kitchen Tips

• Squeeze the spinach until it feels almost dry. Then squeeze it one more time. Excess water is the enemy of a thick, scoopable dip.
• Chop the walnuts to a medium size. Too fine and they disappear. Too large and they’re awkward for dipping.
• Make this a day ahead. Overnight chilling gives the best flavor.

Variations

• Use sour cream or Greek yogurt in place of ranch dressing for a tangier base.
• Add crumbled feta or shredded Parmesan for a cheesier version.
• Swap walnuts for toasted pecans or sunflower seeds.