Halloween Spinach Dip

This creepy-crawly Halloween spinach dip is the perfect spooky appetizer for your party table.

75 min Serves 12 Medium American

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This Halloween spinach dip combines creamy sour cream, mayonnaise, and onion soup mix with spinach, water chestnuts, and red bell pepper for a festive flavor. After chilling, it’s topped with clever olive spider legs for a ghoulish presentation. It’s a simple, make-ahead appetizer that will delight your guests.

Ingredients

1 packet onion soup mix (I used Lipton's)

1/4 teaspoon minced onion (optional)

1 cup sour cream (about 8 ounces)

1 cup mayonnaise

1/2 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)

Directions

Cook the frozen spinach according to package directions (microwaving works well). Let cool, then drain in a colander and pat dry with paper towels.

In a large bowl, mix together the mayonnaise and sour cream until well combined.

Stir in the onion soup mix, optional minced onion, the prepared spinach, chopped water chestnuts, and diced red bell pepper. Mix thoroughly.

Cover and refrigerate for 1 to 2 hours to let the flavors blend.

To make spider legs, slice the olives in half lengthwise, then cut each half crosswise into 6 to 8 small pieces. Arrange on top of the dip just before serving.