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–+ servings

Halloween Spinach Dip

This is no ordinary spinach dip—it’s dressed up for Halloween with edible olive spiders crawling on top. Creamy, crunchy, and just the right amount of spooky, it’s the appetizer your party guests won’t stop talking about (or devouring).
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Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer
Servings 12

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 15 ounces frozen chopped spinach
  • 1 cup mayonnaise 8 ounces
  • 1 cup sour cream 8 ounces
  • 1 packet Knorr Vegetable Recipe Mix 1.4 ounces
  • 1 red bell pepper
  • 1 can 8 ounces sliced water chestnuts
  • 12 large black olives

Instructions

  • Cook and Dry Spinach: Cook spinach according to the package directions. Let it cool slightly, then press out the water with paper towels in a colander. Spread on a baking sheet between fresh paper towels and press again until very dry.
    15 ounces frozen chopped spinach
  • Mix the Base: In a large bowl, whisk together mayonnaise, sour cream, and the vegetable mix until smooth.
    1 cup mayonnaise, 1 cup sour cream, 1 packet Knorr Vegetable Recipe Mix
  • Prep Veggies: Dice the red bell pepper. Drain, rinse, and dice the water chestnuts. Stir them into the creamy base.
    1 red bell pepper, 1 can
  • Add Spinach: Fold in the spinach, breaking up clumps as you go. Cover and refrigerate for at least 1 hour to let the flavors blend.
  • Make Olive Spiders: Cut half the olives lengthwise for spider bodies. From the rest, slice pieces for heads and thin strips for legs.
    12 large black olives
  • Decorate and Serve: Transfer dip to a serving bowl, arrange olive spiders on top, and serve with crackers, chips, veggies, or bread cubes.