How to Make Spinach Dip

Spinach tastes great no matter what form you consume it in. Make a wonderful and crunchy salad, hot soup, yummy dip, or even stir-fry it with chicken and vegetables; you will definitely want some more.

* All three recipes mentioned here take about 20―25 minutes to prepare.

Ingredients

• Frozen spinach, 1 bag
• Sour cream, 1 cup
• Mayonnaise, ⅔ cup
• Onion, shredded, ½
• Garlic chives, chopped, 1 tablespoon

• Onion powder, ½ tablespoon
• Paprika, ½ tablespoon
• Parsley, finely chopped, 2 teaspoons
• Lemon juice, ½ teaspoon
• Salt and black pepper, for taste

Defrost the spinach and squeeze the excess water out. Keep it in a paper towel so that all the extra moisture is removed. You need the spinach completely dry so that the dip is smooth and creamy; or else it will become watery once you prepared. In a bowl, mix chopped spinach, sour cream, mayonnaise, garlic chives, parsley, salt, black pepper, onion powder, and paprika properly. Taste the dip once before serving it with crackers and warm rye bread.

Ingredients

• Fresh spinach, chopped, 1 bag
• Cream cheese, 16 oz.
• Artichoke hearts, 4―6 oz.
• Parmesan cheese, shredded, 4 oz.
• Garlic powder, 1 tablespoon
• Salt and black pepper, for taste

Boil the spinach for a minute and blanch it in ice-cold water. Remove it from the water bath and squeeze excess water out. Keep it in a paper towel so that the extra moisture is removed. Take a pan and soften the cream cheese over low heat. Keep stirring so the cream cheese doesn't burn. Add the cheese in it and stir again.

Let the mixture become thick. Add garlic powder, salt, black pepper, and artichoke hearts in it. Do a quick taste test and check the seasoning. Once the mixture is cooked, add the dried spinach in the cheese mix. Combine everything completely to make sure there are no lumps in the dip. Serve the hot dip with crackers, slices of bread, or tortilla chips.

Ingredients

• Mayonnaise, 1 cup
• Sour cream, 1 cup
• Garlic powder, ¾ teaspoon
• Fresh spinach, 1 package
• Dill, dry, 1 tablespoon

Boil the spinach for a minute and blanch it in ice-cold water. Remove it from the water bath and squeeze excess water out. Keep it in a paper towel so that the extra moisture is removed. In a bowl, combine chopped spinach, mayonnaise, sour cream, garlic powder, and dry dill properly. Cover the bowl with a plastic wrap and place it in the refrigerator for a few hours. Right before serving, do a taste test to see whether the flavors are up to your satisfaction. Serve the dip with pita bread, rye bread, crackers, and vegetables.