Spinach Dip21 Reviews
“An unbaked spinach dip. Unlike many other spinach dips this one is served deliciously cold. Enjoy! You can replace the red bell pepper with minced carrot or cucumber, or try using a combination of the three.” - by jen
Original recipe yields 3.5 cups
- Squeeze the water out of the spinach, and place the spinach into a mixing bowl. Stir in the onion, garlic, vegetables, sour cream, mayonnaise, and cumin. Season with salt and pepper. Let the dip stand at room temp for 1/2 hour for the flavors to mix, and stir again before serving. This dip keeps well in the fridge, covered, for up to 1 week.
Amount Per Serving (20 total)
- 62 cal
- 5.7 g
- 2.4 g
- < 1%
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"The recipe did not suggest which type of onion to use, so I used a common yellow onion. Big mistake. The onion completely overwhelmed the flavor of the dip. I tried adding sugar, mayo and sour crea..." See morem to cut the taste, but nothing worked. The next time I make this recipe, I will use half the required onion, use a sweet white onion, only 1 clove of garlic, and probably only 1/3 cup mayo and 1/3 cup sour cream. The taste of the onions are still on my tongue 12 hours later, after brushing twice, rinsing with mouth wash twice, and eating mints. Yikes."
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