Our family could be considered serious dippers. We love dips of all kinds.....chip dip, fruit dip, vegetable dip, you name it. There's just something about using food as a utensil for getting delicious things to the mouth. And who doesn't love ways to make fresh fruits and veggies taste even better, especially for our kiddos! This dip has been with our family for several decades and is creamy, dilly, and oh so flavorful. It's fantastic on bread, crackers, or vegetables! P.S. There is spinach in there, and they'll never know it.
Spinach Dill Dip
Makes 2 cups
1/2 (10 oz.) package frozen chopped spinach
1 cup sour cream
1 cup mayonnaise
1/2 teaspoon dill weed or 1 tablespoon fresh chopped dill
1/2 teaspoon Salad Supreme seasoning
1/4 teaspoon garlic powder
2 green onions, chopped
Salt and pepper to taste
Thaw spinach and press between paper towels to remove excess water. In a large bowl, combine all of the above ingredients. Refrigerate for 4 hours or overnight for best flavor. Serve with crackers, bread, or vegetables.
Step-by-step tutorial:
Gather your ingredients. You will need 5 oz. frozen spinach (1/2 of a 10 oz. box), sour cream, mayonnaise, dill weed or fresh dill, Salad Supreme seasoning, garlic powder, and green onions.
Take your spinach and run it under hot water to thaw. Squeeze it to drain most of the water. Place between several paper towels and roll up to remove any excess moisture. You want the spinach as dry as you can so your dip won't be runny.
Chop two green onions.
In a large bowl, combine all ingredients and stir to combine. Refrigerate for at least 4 hours for the best flavor.
The flavor is fresh and perfect with fresh vegetables or crackers.
It's a nice thick dip, so it sticks to your veggies!
Have you tried Lance's butter crackers? So yummy! Similar to Ritz crackers.
You can easily double this recipe to serve a crowd, in fact, the original recipe was double this amount. My favorite way to eat it? A nice bowl of warm soup with some warm rolls or bread slathered in this dip. SO SO GOOD.
Recipe Source: Shanna's recipe box