Fresh Spinach Dip (lower salt)

I like spinach dip, but I never liked the texture using frozen spinach. Using fresh spinach is fantastic. I also wanted to ditch the Ranch dressing mix to try out making a lower salt version. This could be spiced up any way you like–even add salt if you’re not trying to cut back on it. Or if you like the usual spinach dip recipe, I think fresh spinach would be great in that, too!

Fresh Spinach Dip

  • Servings: 6-12
  • Difficulty: easy
  • Print

  • 1 8 ounce bag fresh spinach (I used baby)
  • 1 cup sour cream
  • 1/2 cup mayo (I used Kraft with olive oil)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon Mrs. Dash Zesty Garlic Seasoning
  • 1 teaspoon Lawry’s Seasoned Pepper

Fresh Spinach DipChop the spinach. This will take the most time. Chop in small batches and chop as fine as you can. You’ll have some bigger pieces but don’t worry. It adds texture. Put the chopped spinach in a large bowl.

In a separate bowl mix all the other ingredients until well mixed. Taste and adjust seasonings if you like.

Add sour cream mixture to the spinach and stir until everything is well mixed. Makes about 3 cups.

Let sit in the fridge for a couple of hours to let the flavors incorporate.

Serve in a Kings Hawaiian bread bowl. Or make little dip sandwiches with the hawaiian bread buns.

Mix this dip with some cooked pasta for a different take on pasta salad.


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