Cold Spinach Dip
A classic favorite, this Spinach Dip is an easy appetizer that is quick to throw together and a recipe everyone enjoys!
A CLASSIC DIP RECIPE
Hands down, Spinach Dip has always been one of my favorite dips ever. Eat it cold or eat it warm – it’a all good! It’s super easy to put together and you can make as much or as little as you’d like. I like to make a bunch because I could sit down and just eat this as a meal. I also love making this homemade instead of from a box mix. Nothing against box mixes (you know I love a good shortcut!) but when I can easily make things homemade, I’ll take that route whenever I can. Serve with all your favorite dippers and you have yourself a delicious snack or appetizer. So if you love dips like I do, then you have to make my Class Spinach Dip recipe.
FREQUENTLY ASKED QUESTIONS:
Frozen will not work in this particular cold dip recipe as it releases too much water and the flavor will be off. It is fine if you are going to bake it. Just squeeze out as much excess water as possible. However, either way, I still prefer the fresh stuff for any kind of spinach dip.
There are so many various options that you can choose from, some of those include vegetables, bread (I like Sweet Hawaiian), chips, crackers and more.
Yes and no. There are different versions of Spinach Dip and in this one we are doing a cold dip so the ingredients and instructions will be different than the baked version you might be used to.
If you want to turn this into a hot Spinach Dip, only some minor adjustments need to be made. You will want to add 2 cups of shredded mozzarella cheese to the recipe, stir 1/2 cup of the cheese into the mix itself and then spread into a greased 8×8-inch or 9×9-inch baking dish and then top with a little more shredded cheese. Bake at 375 degrees F for 20-25 or until golden on top.
This can be stored in an airtight container in the refrigerator where it will keep for up to 3 days. I do not recommend freezing.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- fresh spinach
- cream cheese
- sour cream or creme fraiche
- worcestershire sauce
- onion powder
- garlic powder
- lemon juice
HOW TO MAKE SPINACH DIP:
Mix softened cream cheese and sour cream in a medium bowl. Add chopped spinach, salt, pepper, lemon juice, worcestershire sauce, onion and garlic powder.
Enjoy right away or for better taste allow it to sit in the refrigerator for 10-15 minutes for flavors to blend.
Serve with crackers, bread, chips, vegetables, etc.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Classic Spinach Dip
- 16 ounces fresh spinach, washed and dried (salad spinners are good for this), chopped fine
- 8 ounces cream cheese softened
- ½ cup sour cream
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- black pepper, to taste
- 1 teaspoon lemon juice, fresh preferred
- Mix softened cream cheese and sour cream in a medium bowl.
- Add chopped spinach, salt, pepper, lemon juice, worcestershire sauce, onion and garlic powder.
- Enjoy right away or for better taste allow it to sit in the refrigerator for 10-15 minutes for flavors to blend.
- Serve with crackers, bread, chips, vegetables, etc.
- Make sure you use fresh spinach for this recipe.
- This cannot be frozen.
- Serve with any of your favorite dippers.
- Adjust the spices to your liking.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.