5 Minute Spinach Dip

This spinach dip recipe is a great addition to your party or appetizer table.

A flavorful and easy-to-make classic dip that mixes chopped water chestnuts and green onions in a creamy base of spinach!

Use it to make a loaf of sourdough bread or as a small bowl to hold mini rolls. Serve chilled with chips, crackers, vegetables and garlic crostini.

quick dip recipe

• This version of the classic Knorr spinach dip recipe is famous for good reason. it’s delicious.
• This recipe uses simple ingredients and leaves a lot of room for variation.
• I love spinach artichoke dip, but this cold spinach dip is easy to make without the need for heating.
• Very fast to make. Just mix and chill.
• This recipe is versatile and adds artichokes, jalapeños, or diced red peppers.

material

Creamy base: Start with mayonnaise and sour cream. To brighten up this spinach dip, replace the sour cream with plain Greek yogurt to lighten it up a bit. You can use low-fat mayonnaise.

spinach: Thaw frozen chopped spinach and squeeze dry to remove as much moisture as possible.you can Replace frozen spinach with freshCook 1 pound of fresh spinach, cool and dry.

Add-ins: Water chestnuts add a nice crunch and texture to this spinach dip. Stir in other additions, such as chopped artichoke hearts, mozzarella cheese, or a sprinkle of Parmesan cheese.

seasoning: The secret ingredient is the seasoning for this dip!packet knorr vegetable soup mix (Lipton makes it as well.) Dry is added to perfectly season this dip.

how to make spinach dip

This is not a baked spinach dip and is served chilled, often in a “bread bowl”.

1. Just mix the ingredients (As per the recipe below).
2. Before serving, cover with plastic wrap, place in a bowl and chill in the refrigerator for at least 2 hours to rehydrate the ingredients of the soup mix.
3. Spoon into bread bowl just before serving.

You can skip the bread bowl and serve with pita chips or tortilla chips if desired.

how to eat spinach dip

party favorite: Cut off the top of the crusty bread. Cut out the center with a knife (reserve the bread in the middle). Toss the bread with the spinach dip just before serving. Cut the top of the loaf of bread and the bread from the center into cubes for dipping.

For single servings, use small dinner rolls and hollow them out into mini spinach dipping bowls.

Keep it low carb and serve with veggies for dipping. Broccoli, carrot sticks, or celery sticks are great for ladle.

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easy spinach dip

A simple and creamy spinach dip recipe. Great for parties and potlucks.

preparation time Five minutes

chill time 2 time

total time 2 time Five minutes

• Thaw 10 ounces of frozen chopped spinach overnight.

• Place the thawed spinach in a fine-mesh strainer and press with a spoon to remove as much liquid as possible.

• Drain the water chestnuts and finely chop.

• In a medium bowl, combine spinach, water chestnut, sour cream, mayonnaise, and dried vegetable soup mix. Stir until well blended.

• Cover and refrigerate for at least 2 hours or up to 24 hours before serving.

• To make the bread bowl, cut off 1 inch from the top of the sourdough bread and use a serrated knife to remove the center, leaving a 1 inch thick bread bowl.

• Add the spinach dip to the bread bowl just before serving. Cut both top and center of bread into 1-inch cubes for dipping.

fresh spinach – To replace frozen spinach with fresh, remove the stems from 1 pound of fresh spinach. Place in a large nonstick skillet with 1 tablespoon water and cook over medium heat until spinach is wilted, about 4 minutes. To do. Cool, chop, squeeze and dry.
Serving – Spinach dip can be served in a serving bowl with crackers, tortilla chips, or crostini.
for individual servingsuse small dinner rolls and hollow them out into mini spinach dip bowls.
Storage – Leftover spinach dip can be stored in an airtight container in the refrigerator for up to 4 days.

calorie: 174 | | carbohydrates: Fiveg | | protein: 1g | | obesity: 16g | | saturated fat: Fourg | | cholesterol: 20mg | | sodium: 412mg | | potassium: 153mg | | fiber: 1g | | sugar: 1g | | Vitamin A: 2290IU | | Vitamin C: 2mg | | calcium: 62mg | | iron: 0.6mg

Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

course Appetizers, dips and party food

cooking American

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