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Riceland's Vegetable Dip

Riceland's Vegetable Dip dish


2 cups cooked Riceland Gold or Extra Long Grain Rice, cooled to room temperature
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 16-ounce container sour cream (or Greek yogurt)
1 cup mayonnaise
1 package Knorr Vegetable Recipe Mix
1 8-ounce can water chestnuts, drained and chopped
3 green onions, chopped
2 cups shredded mixed cheese (Colby, Jack or Mexican)
Splash of Tabasco, optional
Crackers, chips or crudités


  1. Prepare rice according to package directions. When rice has completed cooking, remove lid and place a clean kitchen towel over pan. Replace lid. Allow rice to cool to room temperature.
  2. Squeeze thawed rice first by hand, then place it in a clean kitchen towel. Twist tightly to squeeze out all excess liquid; set aside.
  3. In a medium bowl, combine sour cream, mayonnaise, vegetable recipe mix, water chestnuts, green onions and cheese. Stir well to combine.
  4. Add in drained spinach and cooled rice. Stir well.
  5. If desired, stir in a splash of Tabasco.
  6. Allow dip to chill thoroughly in the refrigerator for several hours or overnight.