This Halloween spinach dip is sure to be your new go-to for parties. It tastes great and the olive spiders make it extra spooky!
I am huge holiday person and I love making fun and festive recipes. I made this dip for a Halloween party last year and it got so many compliments. People loved the fun spiders on top and the spinach dip is so good!
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Ingredients needed
For this recipe, you will need:
- Onion soup mix: I used Litpon’s. You will just need one packet.
- Dried minced onion: Optional, but I always add just a little and get a lot of compliments on the dip.
- Water chestnuts: About 8 ounces. Rinse, drain, and then chop.
- Spinach: You’ll need 10 ounces of frozen spinach. Cook and then remove the excess water in a colander and pat with paper towels. You can also use fresh spinach, if desired.
- Sour cream and mayo: I recommend using full fat versions of both for the dip.
- Bell pepper: I like to add half of an orange or red bell pepper to give the dip some extra crunch. Use the other half of the bell pepper to serve with the dip.
- Olives: To make the spiders. You will need large black olives. You can make a few spiders or a bunch, whatever you like.
Equipment needed
You will need a large bowl, knife, and cutting board.
How to make
For this dip
Begin by cooking your spinach according to the directions on the package (I microwaved mine). Let it cool. Use a colander to drain the excess water then use paper towels to pat dry.
In a large bowl combine the mayonnaise and sour cream. Mix well.
Stir in the onion soup mix and minced onions. Next, stir in the spinach, water chestnuts and diced bell pepper. Mix well.
Let chill for 1-2 hours before serving.
For the olive spiders
Cut your olives in half and then slice the half into four pieces to make the legs. Use six to eight slices per half olive for the legs.
How to store leftovers
Store any leftovers in an airtight container in your fridge. Leftovers will be good for 3-4 days after making.
What to serve with the dip
Serve with the remaining bell pepper, broccoli, cauliflower, chips, pretzel chips, or crackers. This is a super versatile dip that goes with so many things.
Tips
- Use large olives to make the spiders. It is easier to cut them into smaller pieces than small or medium ones.
Variations
- Try using a bunch of fresh spinach instead of frozen. Trim the stems, wash, pat dry, and then chop into fine pieces.
- Serve with orange bell peppers and the remaining black olives for a fun Halloween effect.
Other dip recipes:
- Crockpot Chili Cheese Dip
- Dorito’s Dip
- Creamy Green Avocado Dip
- Guacamole without Onions
- Halloween Cheese Dip
Halloween Spinach Dip
Equipment
- large bowl
Ingredients
- 1 packet onion soup mix I used Lipton's
- ¼ teaspoon minced onion optional
- 1 cup sour cream about 8 ounces
- 1 cup mayonnaise
- ½ red bell pepper diced
- 1 can water chestnuts about 8 ounces, rinsed, drained and chopped
- 1 package frozen spinach about 10 ounces
- 1 can large black olives drained
Instructions
- Begin by cooking your spinach according to the directions on the package (I microwaved mine). Let it cool. Use a colander to drain the excess water then use paper towels to pat dry.
- In a large bowl combine the mayonnaise and sour cream. Mix well.
- Stir in the onion soup mix and minced onions. Next, stir in the spinach, water chestnuts and diced bell pepper. Mix well.
- Let chill for 1-2 hours before serving.
- Cut your olives in half and then slice the half into four pieces to make the legs. Use six to eight slices per half olive for the legs. Place on top before serving.
Andrea says
love how festive this dip is! can’t wait to whip it up this Halloween season!
Karen says
This is so cute and creative! There are always plenty of sweet Halloween recipes out there but it’s hard to find savory appetizers that fit the theme. This is perfect!