1(9 or 10 ounce) package frozen, chopped spinach, THAWED
1(16 ounce) container sour cream
1small red bell pepper, seeded and finely diced
For serving: raw veggies, crackers, chips, or bread
Squeeze spinach dry. In order to get most of the water out, I like to wrap the cooked spinach in a dish towel and wring out the water by squeezing the spinach in the towel.
In a medium bowl, stir together mayonnaise, vegetable soup mix (just the dry mix), spinach, sour cream, and bell pepper until completely combined.
Cover and refrigerate for about 2 hours (or overnight) before serving.
Omit the red bell pepper and make a 4-ingredient Spinach Dip!
Feel free to stir in other minced veggies for a colorful, flavorful dip!
Make a healthy spinach dip by using light mayonnaise and low fat sour cream.
How do you thicken spinach dip? The key to a thick, creamy spinach dip is really making sure that you squeeze all of the liquid out of the thawed spinach.
Does spinach dip need to be refrigerated? Yes! The spinach dip will stay fresh on the counter at room temperature for up to 2 hours. After that, it's safest to keep the dip in the refrigerator.
Can spinach dip be made a day ahead? Yes! The spinach dip will last in the fridge for about 3-4 days. Just make sure to give it a good stir again right before serving.
Can you freeze spinach dip? No. The sour cream and mayonnaise will "break" when thawed and give the dip a very unappetizing texture.
Is spinach dip keto? This dip has 8 grams of fat, 0.8 grams of sugar, 2.3 grams of carbs and only 87 calories in each 2-tablespoon serving -- making it a keto friendly appetizer!
Is spinach dip gluten free? It's not clear on the Knorr website whether or not the seasoning mix is gluten-free. Since the product ingredients are always changing, they suggest checking the packet in order to determine if it's gluten-free. It should be marked accordingly.