How to Make Spinach Dip
Learn how to make spinach dip, and you'll always have a simple yet pleasing party dish on hand. Spinach dip is all about, well, the spinach. Using frozen chopped spinach is the easiest option (it's also the cheapest and most time efficient), but it's fine to use fresh. Baby spinach is best (because tough stems don't need to be removed), but regular spinach also works as long as you remove the stems. Cook the spinach in boiling water, drain, cool a bit, then squeeze out the excess water. For a lower calorie spinach dip, replace the regular mayonnaise for a reduced-fat variety or even plain yogurt; sour cream also has nonfat and low-fat options. When serving, try slicing up fresh vegetables such as carrots, celery, cauliflower, sweet peppers and asparagus--this will give people a healthier alternative to crackers. If crackers are still a must, whole-grain varieties are a nice option.
-Hey everyone, I'm Judith. Well today, I'll be showing you how to make a really nice snack to share with your friends when they come over. We'll be making a Creamy Spinach Dip. So what you'll need is 1 box of frozen chopped spinach; 1 container of sour cream about 8 ounces; 1 cup of mayonnaise; 1/2 teaspoon of celery salt; 1/2 teaspoon dried dill weed; 1/4 teaspoon of onion salt; 1/4 cup of green onions chopped; 1 can of water chestnuts, drained and finely chopped; 1 jar of pimientos diced and drained and crackers of fresh vegetables to serve up with it. Now, as I said, who doesn't love a nice spinach dip to offer to people when the come over and this one is a pretty good one I have to say. So, the first thing we wanna do is get in our sour cream into a nice large mixing bowl here. Our mayonnaise will go in there too. Now, if you wanna keep away from the fattier dips, you can also nonfat plain yogurt as well and into that, we're gonna add in the onion salt, the dill which is just gonna give it a lovely freshness and celery salt just a flavored salt. Let's mix all that in first, lovely. Now, spinach a fantastic super food. I cannot begin to tell you that health and nutritional benefits of eating spinach, but most importantly the low in calories which we like. So, with our spinach, you can cook then according to you package instructions, but make sure you drain them well after you cook them. Take out any excess liquid or water. So into that cream goes in our chopped spinach and our green onions going there too. That's gonna give it a nice bite and our water chestnuts. Now, these are not nuts water chestnuts. These are vegetables, Chinese vegetables that have grown in the marshes. So, they have a nutty and salty taste to them. You can by them in cans and they just give things like dips a really nice extra taste, and last but not the least. Let's not forget our pimientos just gonna give a nice little kick too. Alright, so we'll stir all that in together and look at those beautiful colors right there. Nice and impressive to have on your coffee table or dinner table when you got friends over. And there you have it. So, that needs to be covered with some cellophane and you could put that in the refrigerator and that will get nice and cool for about 2 hours. Our spinach dip has been in the refrigerator for at least 2 hours and now it's ready to serve. All those flavors have blended in together. So, we'll just serve that up like so. You can put that with some fresh vegetables, celery, carrots, or you want a nice crunch put them with a few nice little crackers like to. And there you have it. That's how you make your creamy spinach dip.
What You'll Need
- 1 box Green Giant® frozen chopped spinach (9 ounces)
- 1 container sour cream (8 ounces)
- 1 cup mayonnaise
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon onion salt
- 1/4 cup chopped green onions
- 1 can water chestnuts, drained, finely chopped (8 ounces)
- 1 jar diced pimientos, drained (2 ounces)
- Crackers or cut-up fresh vegetables
Step By Step
Cook spinach as directed on package. Cool slightly; squeeze to drain well.
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.
High Altitude (3500-6500 ft): No change.
Per Serving: cal. (kcal) 110, Fat, total (g) 9, chol. (mg) 10, sat. fat (g) 3, carb. (g) 5, Trans fatty acid (g) 1, pro. (g) 1, vit. A (IU) 729, vit. C (mg) 2, sodium (mg) 150, calcium (mg) 20, iron (mg) 0, Starch () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet