Recipe for spinach dip with sour cream and herbs
This recipe for spinach dip is a cold, creamy version made with cooked frozen spinach. Draining matters more than extra seasoning: water trapped in the leaves can turn a thick dip loose during chilling. The quantities make about two cups, enough for eight snack-size servings.
The comparison recipe uses a packaged vegetable seasoning mix. This version seasons directly with herbs, onion powder and lemon; it will taste milder and less salty than the packet version. Allow about 15 minutes of hands-on work and at least 1 Hour of chilling after the spinach is cool.
Use pasteurized dairy products and commercially prepared mayonnaise. For a thicker result, start by drying the spinach more thoroughly; repeatedly adding mayonnaise changes flavor without removing water.
Bread cubes, crackers or washed raw vegetables can be served alongside, but are not included in these quantities. If using a bread bowl, fill it just before serving so the crust keeps some structure.
Do not keep topping up a warm serving bowl indefinitely. Discard perishable dip left out beyond 2 hours, or 1 Hour in temperatures above 90 °F (32 °C). A chilled serving tray helps, but only if the dip actually stays cold.
Ingredients
Step 1
Cook frozen spinach according to its package; thawing alone is not the cooking step when the package requires heating. Cool promptly in a shallow container.
Step 2
Put cool spinach in a clean sieve or cloth and press out excess water. Loosen the squeezed leaves so they distribute through the creamy ingredients rather than remaining one dense ball.
Step 3
Stir sour cream, mayonnaise, lemon juice, dill, onion powder, salt and pepper together. Fold in spinach and washed, finely sliced green onions.
Step 4
Cover and chill for at least 1 Hour. Stir again and adjust seasoning just before serving. Spoon a small amount into a serving bowl and keep the main supply refrigerated.
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