Classic Spinach Dip Recipe (2024)

FAQs

Why do you put frozen spinach in spinach dip? ›

Frozen spinach is also space efficient (have you ever tried to cram two pounds of the fresh stuff into your fridge?) and it lasts for months. Whether you're whipping up a dip for last-minute guests or you want something nutritious (that is, green) to add to your omelette, frozen spinach is there for you.

You can refrigerate spinach dip in a sealed container for 3-4 days. Always trust your sniffer–if it smells off, toss it!

You can thicken the spinach dip by giving it a good stir and adding a bit more cream cheese.

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 ...

Ingredients for Spinach Dip

Spinach: Use frozen chopped spinach that has been thawed and squeezed to remove excess liquid. You can replace frozen spinach with fresh – cook 1 pound of fresh spinach, cool, chop & squeeze it to remove moisture.

One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach.

The answer is yes, you absolutely can! If you're planning a party and want to make a tasty vegan artichoke and spinach dip ahead of time, it's no problem. After preparing, store the dip in an airtight container with a piece of plastic wrap over the top.

Not all spinach dips are healthy, but you can improvise any dip recipe to make it more nutritious. 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.

On a dip in a glass jar, the date can be found on the top rim of a jar just below the lid. On a dip in a can, the date can be found on the bottom of the can. The date printed on the container is an “unopened” date - meaning the dip will stay fresh if unopened until that date.

Add an Acidic Ingredient

It won't reduce the sodium level of your dish, but adding an acidic ingredient, such as lemon juice, vinegar, or even a tomato product, can neutralize the saltiness of a dish. Start with a dash or a squeeze, stir well to combine, and give it a taste before adding any more.

Why is my spinach dip too thick? ›

If your spinach dip is to thick, then you may need to add some liquid to it. But you have to add the right liquid. Since milk is already part of the ingredients, it would a great liquid to add in a little to change the consistency. I like to add in about a tablespoon at a time to thin out the texture.

This easy lunch or dinner recipe is for everyone who ever wanted to eat a whole bowl of spinach and artichoke dip by themselves, because that's exactly what this tastes like. The thing can serve as a full meal, or a killer side dish, depending on how you portion it.

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.

Frozen spinach is a huge timesaver and a wiser financial decision. You can cheaply buy a few boxes of frozen spinach (which run about a dollar a piece) vs. paying twice as much for a few bunches of the fresh stuff in the produce section.

We prefer frozen spinach over canned because it has better flavor and is lower in sodium. Plus, 1 cup of frozen spinach has more than four times the amount of nutrients—including fiber, folate, iron and calcium—compared to a cup of fresh spinach, so if you want to power up, do it with frozen spinach.

Freezing spinach is super simple and there are a few methods to choose between. Fresh freezing is quick and easy while blanching and freezing takes more up front effort, but ensures your leaves will keep their colour and flavour better and for longer.

Is frozen spinach safe to eat raw? It is safe to eat raw, but you wouldn't want to because if you thaw it first, it'll remain soggy and wouldn't be fun to eat, and will continue to taste like greens, maybe grass. So better if you boil or cook it to get rid of the strong leafy flavor.