Classic Spinach Dip Recipe (2024)

FAQs

Why do you put frozen spinach in spinach dip? ›

Frozen spinach can be subbed in pretty much any place you'd normally be cooking raw spinach. And since raw spinach is watery, you'll probably need to cook it down anyway—otherwise, it'll release its water and change the texture and flavor of your finished dish.

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 ...

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

You can substitute canned spinach for fresh or frozen to create a delectable spinach lasagna, or you can get brunchy with it, using it as your featured vegetable in a delicious quiche or vegetable frittata.

Citrus juice can efficiently cover the bitterness of the spinach and give a fresh flavour to it. You can use either lemon, lime or even orange juice for the purpose. As soon as the leaves get cooked, take them out in a bowl. Drizzle some citrus juice over them, give a light stir and let it sit for 15 minutes.

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 ...

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.

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.

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.

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.

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.

You can freeze spinach artichoke dip for up to three months.

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.