Philadelphia Spinach Dip is a chilled combination of cream cheese, sour cream, Ranch seasoning, spinach, water chestnuts and red pepper from 75 Years of Caring and Sharing (2006).
Its texture comes from two different directions: the cream cheese and sour cream make the base smooth and rich, while the water chestnuts and red pepper keep the finished dip crisp and textured. The method is essentially mix, chill and serve.
The cookbook attributes this recipe to Carol Wilson, and that attribution is now verified in the archive record.
Philadelphia Spinach Dip
Ingredients
- 8 ounces Philadelphia cream cheese spread
- 1 cup sour cream
- 1 ounce Ranch salad dressing mix
- 10 ounces package frozen chopped spinach, thawed, well drained
- 8 ounces water chestnuts, drained and chopped
- ½ cup chopped red pepper
Instructions
- Mix cream cheese spread, sour cream, and salad dressing mix in a medium bowl until well blended.
- Stir in the remaining ingredients; cover.
- Refrigerate for several hours or until chilled.
- Serve with assorted cut-up vegetables.
Give Something Back
Help preserve the community behind the cookbook.
This recipe traces back to a Jersey County community cookbook created in the spirit of sharing, service and local connection. If you’d like to carry that spirit forward, consider supporting the Jersey County Historical Society and its work preserving local history for future generations.
Support Jersey County History →
Nostalgic Foodie is not affiliated with the Jersey County Historical Society and does not receive any portion of donations.
