Classic Spinach Dip Recipe (2024)

FAQs

How to make spinach dip with no vegetable recipe mix? ›

In a large bowl, add greek yogurt, mayonnaise, onion powder, paprika, garlic powder, salt and pepper. Mix well. Make sure you squeeze spinach well to rid of excess water. Add spinach to bowl along with chopped scallions, chopped water chestnuts and Worcestershire sauce.

Storage: Store leftovers covered with plastic wrap in the refrigerator for up to 4 days. Make ahead: For the best flavors, let the dip chill at least 2 hours. Or, make it a day ahead and keep it in the refrigerator overnight.

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.

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.

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.

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

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.

Freezing and thawing spinach dip will change its texture a bit. If you would still like to freeze it, ladle the spinach dip into freezer-safe bags, squeeze out the excess air, and freeze flat for up to three months.

According to the USDA, food that has been left out of the fridge for more than two hours should be thrown away. That's because between 40° F and 140° F (what the USDA calls the "Danger Zone"), bacteria grows incredibly fast and can make you sick.

If a recipe calls for fresh spinach but you have only frozen, or vice versa, it's perfectly OK to sub one for the other — at least in most recipes.

How many cups is 10 oz of spinach? ›

One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. https://www.tasteofhome.com/article/how-much-spinach/#:~:text=Vegetables,1%2F2%20cups%20after%20cooking.

Cream cheese (pasteurized cultured milk and cream, salt, stabilizers (xanthan, carob bean and/or guar gums)), spinach, artichokes, corn and/or vegetable oil, extra virgin olive oil, feta cheese (pasteurized milk, salt, cheese culture and enzymes), fresh garlic, salt, sodium benzoate and potassium sorbate (preservatives ...

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.

Dipping tobacco is a type of finely ground or shredded, moistened smokeless tobacco product. It is commonly and idiomatically known as dip. Dipping tobacco is used by placing a pinch, or "dip", of tobacco between the lip and the gum (sublabial administration).

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