Creamy Spinach Dip
Recipe from Betty Crocker

From Betty's Soul Food Collection... Fondly nicknamed "The Big Dipper," our creamy spinach dip is a party favorite--especially during the Christmas season, with spinach and pimentos blended for holiday color.


How to Make Creamy Spinach Dip
How to Make Creamy Spinach Dip
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Servings: 28 servings (2 tablespoons dip and 2 crackers each)
Prep Time: 20 mins
Total Time: 2 hrs 20 mins
Related Categories: Dips and Spreads, Spinach, Spinach Dip

 
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Ingredients
  • 1  box
    Green Giant® frozen chopped spinach (9 ounces)
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  • 1  container
    sour cream (8 ounces)
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  • 1  cup
    mayonnaise
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  • 1/2  teaspoon
    celery salt
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  • 1/2  teaspoon
    dried dill weed
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  • 1/4  teaspoon
    onion salt
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  • 1/4  cup
    chopped green onions
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  • 1  can
    water chestnuts, drained, finely chopped (8 ounces)
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  • 1  jar
    diced pimientos, drained (2 ounces)
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  •  
    Crackers or cut-up fresh vegetables
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Directions
1.
Cook spinach as directed on package. Cool slightly; squeeze to drain well.
2.
Meanwhile, in medium bowl, mix sour cream, mayonnaise, celery salt, dill and onion salt. Stir in cooked spinach, onions, water chestnuts and pimientos. Cover; refrigerate at least 2 hours to blend flavors. Serve dip with crackers.

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High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 110 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 1/2g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 0g); Protein 1g. Daily Values: Vitamin A 15%; Vitamin C 4%; Calcium 2%; Iron 2%. Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1/2. Percent Daily Values are based on a 2,000 calorie diet.
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