Classic Spinach Dip Recipe (2024)

FAQs

What is spinach dip made of? ›

I've been making spinach dip for years, but using fresh baby spinach in place of frozen, chopped spinach makes all the difference! If you've got a few extra moments, I highly recommend using fresh.

VEGETABLES (SPINACH, ARTICHOKES [ARTICHOKE, WATER, SALT, CITRIC ACID {ACIDIFIER}], ONIONS), WATER, HALF & HALF (CREAM, GUAR GUM, CAROB BEAN GUM, CARRAGEENAN), REDUCED FAT SOUR CREAM (MILK, CREAM, NON FAT MILK POWDER, BACTERIAL CULTURE, MICROBIAL ENZYME), PARMESAN CHEESE (MILK, CHEESE CULTURE, SALT, MICROBIAL ENZYME ...

The recipe calls for frozen chopped spinach that has been cooked, cooled, and squeezed dry. I have never bothered with cooking the spinach for this dip and I love how it tastes. I just thaw the spinach and turn it out onto a newly washed clean towel, right next to the sink.

INGREDIENTS: CREAM CHEESE[PASTEURIZED CULTURED MILK AND CREAM, SALT, STABILIZERS(GAUR AND CAROB BEAN GUM)], MAYONNAISE(SOYBEAN OIL, EGG YOLKS, HIGH FRUCTOSE CORN SYRUP, WATER, DISTILLED VINEGAR, CONTAINS LESS THAN 2% OF SALT, CIDER VINEGAR, SPICE, LEMON JUICE CONCENTRATE, CALCIUM DISODIUM EDTA ADDED TO PROTECT FLAVOR), ...

How long is spinach dip good for in the fridge? You can refrigerate spinach dip in a sealed container for 3-4 days.

You can serve Spinach Dip with crudité, pita chips, homemade tortilla chips (my personal favorite) or any type of crackers.

A high fat meal can cause a massive amount of heartburn. Fat increases stomach acid production. Foods high in fat include: appetizers made with cream cheese, chips and dips (including spinach/artichoke dip), butter/margarine and sour cream, cream sauces, gravies, fatty meats such as sausage and well-marbled meats.

Mayonnaise (Soybean Oil, Egg Yolks with Salt, Water, Vinegar, Sugar, Corn Syrup, Salt, Spice, Onion Powder, Garlic Powder, Calcium Disodium EDTA [Preservative]), Spinach, Sour Cream (Cultured Pasteurized Cream and Milk, Whey, Modified Cornstarch, Sodium Phosphate, Guar Gum, Carrageenan, Calcium Sulfate, Locust Bean Gum ...

How to thicken spinach dip? ›

Butter, Half & Half, and Flour: Combined to create a roux, these ingredients thicken the dip, ensuring a creamy, rich texture that's perfect for scooping. Frozen Spinach: Adds a healthy, bright element to the dip.

One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking.

An easy way to dry it is to place the spinach (in batches) in a potato ricer and squeeze until dry. You won't have wet countertops or dirty kitchen towels trying to squeeze out all the liquid.

A dip prepared with whole sour cream, cream cheese, mayonnaise or fatty oils may not be heart-healthy because of the fat content and high calorie count. Using a dip base of low fat or fat-free ingredients and fresh spinach gives you a nutritious spinach dip without compromising taste to serve as an appetizer or snack.

​Traditional spinach dip is typically made with egg-based mayonnaise.

One serving of Spinach Dip (3.5 oz / 100g) has 182 calories (21 calories from fat), 13.9g total fat (5.6g saturated fat), 21mg cholesterol, 203mg sodium, 250mg potassium and 13.1g total carbohydrates (0.6g dietary fiber, 1.4g sugar). Spinach is a good source of Iron too.

Spinach Is an Excellent Source of Fiber

Fiber is essential for gut health as it helps to keep the digestive system moving and promotes regular bowel movements. A diet rich in fiber has been shown to reduce the risk of colon cancer, and it can also help to prevent constipation, hemorrhoids and other digestive problems.