Spinach Dip Recipe
This deliciously creamy spinach dip is perfect for any party or cookout. Easy to make and a very inexpensive appetizer!
Servings: 5
Calories: 196kcal
Cost: $7.50
Ingredients
- 1/2 cup sour cream
- 2/3 cup cream cheese
- 3 cups fresh spinach
- 1/3 cup grated Parmesan We used part skim
- 1/3 cup grated mozzarella
- 1/4 tsp salt
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
Instructions
- If you’re using fresh spinach, sauté a handful at a time in a frying pan without oil. As the spinach becomes soft, transfer to a bowl and sauté another handful. Continue until all the spinach is cooked. If you are using frozen spinach, thaw until soft.
- Whether you are using the cooked fresh spinach or thawed frozen spinach, squeeze the excess liquid from the spinach. You should have dry spinach before you add anything!
- Finely chop the spinach and place in a medium bowl.
- Add the sour cream, cream cheese, Parmesan, mozzarella, garlic, granulated onion, and salt to the bowl.
- Mix the ingredients until combined.
- If desired, chill the spinach dip so it thickens up, and then serve with a dusting of shredded Parmesan and fresh herbs or chopped green onions as a garnish.
Notes
If your spinach dip is watery, add some extra cream cheese or sour cream to thicken it. This is why we squeeze the excess moisture out of the spinach first. As long as you do this, you shouldn't have a watery dip.
Especially if you’re using frozen spinach, it is essential to squeeze out as much excess moisture as possible. One easy way to do it is to put the spinach in paper towels and wring it out.
Have leftover dip? Store in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Serving: 1 | Calories: 196kcal | Carbohydrates: 5g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 406mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2332IU | Vitamin C: 5mg | Calcium: 203mg | Iron: 1mg