Yummy Spinach Dip

Forget the boxed soup mix. This spinach dip keeps it fresh and green with a heavy hand of parsley and chopped chives folded into a creamy mayonnaise base. The herbs do the talking, so it tastes bright and garden-y rather than heavy.

There’s no cooking involved. You stir everything together, then let it chill, and that rest is the part that counts. An hour or two in the fridge lets the salt draw out the herbs and the flavors marry into something that tastes like more than the sum of its parts.

Fresh or thawed frozen spinach both work, so it’s a year-round, pantry-friendly crowd dip. Scoop it with crackers, smear it on crusty bread, or set it out with a plate of cut vegetables.

Kitchen Tips

• Squeeze thawed frozen spinach bone-dry before mixing, or the dip turns watery and thin.
• Chill at least an hour. That rest is when the chives and parsley release their flavor into the mayo.
• Taste and adjust the salt after chilling. Cold mutes seasoning, so it often needs a little more than you’d expect.

Variations

• Swap the mayo for plain yogurt with a touch of sugar for a tangier, lighter dip, as the recipe suggests.
• Fold in a little grated garlic or a squeeze of lemon for extra zip.
• Hollow out a round bread loaf and serve it inside for a classic party presentation.