Looking for an easy no-bake Halloween appetizer that's a guaranteed hit at any spooky gathering? This Spooky Spinach Dip is the perfect crowd-pleasing party dip that comes together in minutes. Packed with vegetables and decorated with spooky black olive spiders, it's a frightfully delicious and healthy Halloween appetizer that's much more flavorful than traditional dips.
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Why You'll Want to Make Spooky Spinach Dip
- It's No-Bake and Easy: There's zero cooking time involved (besides thawing the spinach). It requires simple mixing and chilling, making it ideal for busy hosts.
- Crowd-Pleasing Flavor: The combination of creamy base, vegetable mix, and fresh spinach creates a classic flavor profile that everyone-kids and adults-loves.
- Perfectly Spooky Presentation: The black olive spiders transform a simple dip into a fun, themed centerpiece without requiring special skills or equipment.
- Make-Ahead Mastery: You can prepare the base of the dip up to 24 hours in advance, leaving only the spider decoration for just before your guests arrive.
Ingredients - Here's What You'll Need
Steps to Make Spooky Spinach Dip
- Cook the spinach according to the package directions; I microwaved mine. Let it cool slightly, then place it in a colander in your sink. Use paper towels to press water out of the spinach. Repeat several times to remove as much water as possible.
Line a half-sheet pan with a triple layer of paper towels and spread the spinach on the towels. Place another triple layer of paper towels on top of the spinach. Then, use your hands to press down on the paper towels to remove more water from the spinach. Repeat the paper towels on the sheet pan process several times until the spinach is no longer wet.
- Place the mayonnaise, sour cream, and Knorr Vegetable Mix into a large bowl.
- Then, use a whisk to combine.
- Wash and dice the red bell pepper. Open the can of sliced water chestnuts, drain them in a small colander, rinse well, then dice. Add the diced red bell pepper and water chestnuts to the mixed sauce.
- Then, combine the red bell pepper and water chestnuts with the sauce.
- Next, add the dried chopped spinach.
- Fold the spinach into the mixture, breaking the spinach up as you fold. Cover the bowl and refrigerate the dip for at least an hour.
- When you're ready to serve the dip, transfer it to a serving bowl. To make the spiders, cut several of the black olives in half lengthwise for the bodies. Then, to make the heads and legs, cut several more into slices. Use the closed ends for the heads and cut the slices in half for the legs. Place the black olive pieces in a spider design on top of the dip. Serve with a variety of crudités, crackers, and chips.
This Spooky Spinach Dip is your shortcut to a fun, festive, and delicious Halloween party appetizer. Whether you call it a cold party dip, a no-bake appetizer, or just the best creamy spinach dip ever, it's guaranteed to be the recipe your guests request every year. Go ahead, make it ahead, chill it, and spend more time enjoying the screams and less time slaving over the stove!
Frequently Asked Questions
Absolutely! The dip base can be prepared up to 24 hours in advance. Store it covered in the refrigerator. Wait to add the black olive spider decorations until just before you plan to serve it to ensure they look fresh.
If stored properly in an airtight container in the refrigerator, the dip will remain fresh for 3 to 4 days.
Yes, you can substitute the sour cream with plain Greek yogurt or cream cheese, though you may need to soften the cream cheese before mixing and the flavor profile will be slightly tangier or thicker, respectively.
Recipe Tips and Tricks
- Drain, Drain, Drain: Seriously, the number one mistake is watery dip. Using a steam-in-bag spinach can simplify thawing, but you still need to press out the moisture.
- The Best Dippers: Serve your dip with a spooky variety of sides. Use tortilla chips, bell pepper strips, carrot sticks, celery, and even pretzel crisps.
- Serving Temperature: This is a cold spinach dip, and it tastes best when properly chilled. The longer it rests, the better the flavor. Do not serve immediately after mixing!
Other Great Halloween Appetizers
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Recipe
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Spooky Spinach Dip
Equipment
- Large Bowl
- whisk
- Silicone Spatula
- large kitchen knife
- cutting board
Ingredients
- 15 oz Frozen Chopped Spinach
- 1 c Mayonnaise, about 8 ounces
- 1 c Sour Cream, about 8 ounces
- 1.4 oz Knorr Vegetable Recipe Mix
- 1 Red Bell Pepper
- 8 oz can Sliced Water Chestnuts
- 12 Large Black Olives, drained
Instructions
- Cook the spinach according to the package directions; I microwaved mine. Let it cool slightly, then place it in a colander in your sink. Use paper towels to press the water out of the spinach; repeat several times to remove as much water as possible. Line a half-sheet pan with a triple layer of paper towels and spread the spinach on the paper towels. Place a triple layer of paper towels on top of the spinach, then use your hands to press down on the paper towels to remove more water from the spinach. Repeat the paper towels on the sheet pan process several times until the spinach is no longer wet.
- Place the mayonnaise, sour cream, and Knorr Vegetable Mix into a large bowl. Then, use a whisk to combine.
- Wash and dice the red bell pepper. Open the can of sliced water chestnuts, drain them in a small colander, rinse well, then dice. Add the diced red bell pepper and water chestnuts to the mixed sauce and combine.
- Add the dried chopped spinach and fold into the mixture, breaking the spinach up as you fold. Cover the bowl and refrigerate for at least an hour.
- When you're ready to serve, transfer the dip to a serving bowl. To make the spiders, cut several of the black olives in half lengthwise for the bodies. Then, to make the heads and legs, cut several more into slices. Use the closed ends for the heads and cut the slices in half for the legs.1 Place the black olive pieces in a spider design on top of the dip.
- Serve with a variety of crudités, crackers, and chips.
- Yield 12 servings.
Tips/Notes
- Place a layer of paper towels on a plate and build the black olive spiders on the paper towels first before placing them on top of the dip. This will allow the olive pieces to dry a little bit, and make sure your spiders look right before building them on top of the dip
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