Homemade Spinach Dip

Posted on September 6, 2012 in Recipes by Katie Oskin

Homemade Spinach Dip from KatersAcres

It’s been a good long while since I posted a recipe.  So, today I’m sharing with you one of my homemade, simple, easy wonders that I whipped up for Luke & my Labor Day Picnic.  I put the dip into a homemade loaf of Amish Bread made from a starter mix, you can get that recipe here and read how to make the starter mix for yourself. (Sidebar: The recipe I have is the potato flake Amish Friendship Bread)

HOMEMADE SPINACH DIP

This is such a simple & easy recipe and it will save you a LOT of money over the store bought brand, not to mention that it is undoubtedly healthier for you!  I have two different recipes, but I will share with you the recipe above.  This recipe yield a LOT of dip, so please plan to make this for a party of 12 or more people.

Everyday Version:

  • 2 cups sour cream
  • 1 cup real mayonnaise
  • 1 clove garlic minced
  • 1 frozen block chopped spinach (thawed, rinsed, & drained)
  • 1 package Knorr vegetable dip
  • Lemon

Directions:

  • Thaw & rinse frozen chopped spinach. (You can use fresh, but you must first boil it, then squeeze the water out, chop, and drain)
  • Combine Sour Cream, mayo, garlic, & vegetable dip and stir together
  • Add spinach to sour cream mixture.
  • Stir until there are no “clumps” left
  • Halve the lemon and squeeze 1/2 into the dip (save the other half or add to water for a sparkle & citrusy zip)
  • Stir all contents together.
  • Refrigerate for approximately 2-6 hours before serving (overnight is best).

Now, for those of you who want something a little healthier, here is to other version I have using Greek Yogurt.  This has lots of protein in it, but ironically, the calorie count is almost the same!

Healthy Version:

  • 2 cups Plain Greek Yogurt
  • 1 cup real mayonnaise
  • 1 clove garlic
  • 1 frozen block chopped spinach (thawed, rinsed, & drained)
  • 1 package Knorr vegetable dip
  • Lemon

Directions:

  • Thaw & rinse frozen chopped spinach. (You can use fresh, but you must first boil it, then squeeze the water out, chop, and drain)
  • Combine Greek Yogurt, mayo, garlic, & vegetable dip and stir together
  • Add spinach to yogurt mixture.
  • Stir until there are no “clumps” left
  • Halve the lemon and squeeze 1/2 into the dip (save the other half or add to water for a sparkle & citrusy zip)
  • Stir all contents together.
  • Refrigerate for approximately 2-6 hours before serving (overnight is best).
 
8 Comments for this entry
New England Quilter
September 6, 2012
20:34

Ooooh I love spinach dip!

Reply
Katie
September 6, 2012
20:35

This is a really good recipe NewEnglandQuilter – you should try it!

Reply
Sewinngranny
September 6, 2012
10:21

Looks good… too bad I do not like spinach.

Reply
Katie
September 6, 2012
11:07

I didn’t use to like Spinach either Mona…but since I’ve been married there’s a LOT of things I never used to like but do now. Hubby & I have been eating a lot of it lately. It’s YUMMY good and I’ve been cooking and adding it to a lot of things lately.

Reply
libbi
September 6, 2012
10:11

Yum! I love spinach dip! Thank you!

Reply
Katie
September 6, 2012
11:06

You’re welcome Libbi! I hope you enjoy it if you make it.

Reply
CalliopeAZCreations
September 6, 2012
10:04

I think I put on 5 pounds just reading that first recipe. LOL Thanks for sharing. That dip used to be very popular but has slipped away. Nice to see it again.

Reply
Katie
September 6, 2012
11:06

Hubby & I have really been enjoying spinach and it’s so good for you…so I’ve been trying to make sure we eat it at least once or twice a week and when we were having a picnic Monday, I thought dip for the veggies would be good. When I went to the store it was $4.00 for 1/2 cup of it. I was appalled at the price. So I decided I would make my own. It’s makes 4 times the amount of the store bought container and you can BET that it’s healthier for you!

Reply

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