Chunky Fresh Spinach Dip Recipes

SPINACH DIP RECIPE

Steps:

• It is very important to drain all of the water from the spinach. You can wrap the spinach in a few layers of paper towels or a kitchen towel and wring out the liquid. You could also press it in a potato ricer to remove the liquid. Set aside.
• In a large bowl, add the sour cream, mayonnaise, Knorr mix, water chestnuts and green onions. Stir well to combine. Stir in the spinach until fully combined.
• Cover dip and chill for at least 2 hours or overnight. Serve with crackers and fresh vegetables.

CHUNKY FRESH SPINACH DIP

Steps:

• Cut spinach leaves into 1" wide strips, place in microwave on high power for approx 1 minute to wilt leaves slightly. Drain very well on paper towels, squeezing as much water out as possible.
• Cut water chestnuts into small chunks (don't mince, about 1/4" pieces, I use a manual food chopper).
• Mix all ingredients in medium size bowl. Refrigerate several hours to blend flavor. Dip is better made the day before and left to set overnight. If this is done, stir well before serving.

BEST SPINACH DIP EVER

Steps:

• In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
• Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

ULTIMATE SPINACH DIP

Steps:

• In a medium bowl, toss together spinach, green onion stalks, and water chestnuts. Mix in the sour cream, mayonnaise, dry vegetable soup mix and dry onion soup mix.

CLASSIC SPINACH DIP

Steps:

• In a microwave-safe bowl, combine spinach and water. Cover and microwave on high for 45-60 seconds or until wilted; drain. Cool slightly and squeeze dry. , In a small bowl, combine the water chestnuts, sour cream, mayonnaise, soup mix, onion and spinach. Chill for at least 1 hour. Serve with crackers.

FRESH SPINACH DIP

Steps:

• Saute mushrooms, garlic, and onion in olive oil in a large skillet over medium heat until tender.
• Stir in vinegar, mustard, and pepper.
• Add chopped spinach and cook while stirring just 30 seconds or until spinach wilts.
• Quickly add the cream cheese and stir until melted, then immediately remove from the heat.
• Add the sour cream, 2 Tbsp milk, and the bacon crumbles and pour into a small bowl.
• Cover and chill 4-36 hours; when ready to serve check consistency- add a little extra milk if you prefer it to be a little thinner.