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.

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!

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 ...

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.

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.

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.

Absolutely! Freezing is a great way to extend the shelf life of your homemade spinach artichoke dip. Make sure to use a freezer-safe container or a resealable freezer bag. Before sealing, press out excess air to prevent freezer burn.

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.

Is spinach dip healthy to eat? ›

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.

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.

Creamy spinach artichoke dip is delicious no matter how you serve it. We love it cold paired with crisp veggie scoopers like jicama and carrots, but there's something even more irresistible about this classic appetizer when the dip is bubbling hot.

Convenience. If you're a sporadic vegetable eater or if you dine out often, you may shop for fresh vegetables only infrequently to avoid spoilage in your refrigerator. With frozen vegetables, you always have access to a healthful side dish with your meals within a few minutes.

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.

A good rule of thumb is fresh spinach cooked down equals about a cup and a half, which is roughly the equivalent of a 10 oz frozen package.