Spinach Dip

Spinach Dip

24 Reviews 2 Pics
jen
Recipe by  jen

“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.”

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Ingredients

Adjust Servings

Original recipe yields 3.5 cups

Directions

  1. 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.

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Reviews (24)

Rate This Recipe
Sara
24

Sara

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 cream 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.

LSSKAC
13

LSSKAC

Great for company, or just a late afternoon snack! KC

GARLICKE
12

GARLICKE

This is delicious dip. It is so much better than recipes with the Knorr Vegetable Soup Mix because the ingredients are all fresh. This is a great way to eat spinach and so healthy!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 62 cal
  • 3%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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