Spinach Dip

Spinach Dip is a gluten free and lacto ovo vegetarian recipe with 3 servings. One serving contains 397 calories, 6g of protein, and 36g of fat. For $1.55 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 25 people have made this recipe and would make it again. It works well as a rather inexpensive condiment. It can be enjoyed any time, but it is especially good for The Super Bowl. If you have sour cream, salt, mayonnaise, and a few other ingredients on hand, you can make it. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an excellent spoonacular score of 82%. If you like this recipe, you might also like recipes such as Hot Stove Top Artichoke Spinach Dip & Other Dip Favorites, Spinach Dip, and Spinach Dip.

Servings: 3

 

Ingredients:

1 (10 ounce) package frozen chopped spinach, thawed

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 cup mayonnaise

1 cup minced onion

1 cup minced red bell pepper

1/2 teaspoon salt

1/2 cup sour cream

Equipment:

mixing bowl

Cooking instruction summary:

Squeeze the water out of the spinach, and place the spinach into a mixing bowl. Stir in the onion, garlic, vegetables, sour cream, mayonnaise, and cumin. Season with salt and pepper. Let the dip stand at room temp for 1/2 hour for the flavors to mix, and stir again before serving. This dip keeps well in the fridge, covered, for up to 1 week. Kitchen-Friendly View

 

Step by step:


1. Squeeze the water out of the spinach, and place the spinach into a mixing bowl. Stir in the onion, garlic, vegetables, sour cream, mayonnaise, and cumin. Season with salt and pepper.

2. Let the dip stand at room temp for 1/2 hour for the flavors to mix, and stir again before serving. This dip keeps well in the fridge, covered, for up to 1 week.


Nutrition Information:

Quickview
397k Calories
5g Protein
36g Total Fat
14g Carbs
23% Health Score
Limit These
Calories
397k
20%

Fat
36g
56%

  Saturated Fat
8g
55%

Carbohydrates
14g
5%

  Sugar
6g
8%

Cholesterol
35mg
12%

Sodium
730mg
32%

Get Enough Of These
Protein
5g
12%

Vitamin K
415µg
396%

Vitamin A
12908IU
258%

Vitamin C
73mg
89%

Folate
174µg
44%

Manganese
0.85mg
43%

Vitamin E
4mg
33%

Magnesium
89mg
22%

Vitamin B6
0.42mg
21%

Vitamin B2
0.35mg
20%

Calcium
192mg
19%

Fiber
4g
19%

Potassium
591mg
17%

Iron
2mg
15%

Phosphorus
132mg
13%

Selenium
8µg
12%

Vitamin B1
0.17mg
11%

Copper
0.19mg
10%

Zinc
1mg
7%

Vitamin B3
1mg
6%

Vitamin B5
0.52mg
5%

Vitamin B12
0.15µg
3%

Vitamin D
0.23µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Spinach Dip Recipe in a Bread Bowl

 

Baked Spinach Dip Recipe

 

Hummus Spinach Dip

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Zucchini/Herb Pate

Taste of Home

Citrus Fish Tacos

Taste of Home

Easy Hoagie Rolls

Oh Sweet Basil

Creamy Tomato & Kale Bisque

Caras Cravings

Back-to-School Cookies

Taste of Home