Holiday Spinach Dip


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Holiday Spinach Dip

This is a quick and easy dip to make when just a few people are coming over or you are hosting a large holiday party. It is best when made one day ahead. Everyone seems to love this Spinach Dip!


2 Large Bell Peppers

¼ Cup Olive Oil

2 (10 Ounce) Packages Frozen Chopped Spinach – Defrosted & Squeezed Dry

1 Cup Ranch Dressing

1 Cup Sour Cream

1 Cup Chopped Water Chestnuts

2 Teaspoons Teriyaki Sauce

1 Teaspoon Minced Garlic

½ Teaspoon Ground Nutmeg

Turn your oven to broil. While the oven is heating up place the bell peppers on a parchment paper lined baking sheet. Rub the bell peppers with the olive oil. Place the baking sheet under the broiler for 5 minutes each side. Remove from the oven and place in a heatproof bowl, cover with plastic wrap and let stand until they are cool enough to handle. Keeping the peppers whole, peel them, cut off their tops and scoop out and throw away the seeds and ribs. Dice the peppers and keep ½ cup for the dip. Wrap and refrigerate any leftover diced peppers for future use. In a medium size bowl combine the ½ cup diced peppers and all of the other ingredients. Mix well and place in a covered container. Refrigerate at least one day ahead. Makes 3 cups.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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