HOME > Chowhound > Home Cooking >

Sour Cream Spinach Dip

digkv Mar 11, 2007 05:51 PM

Does anyone have a recipe for Spinach Dip that's cold. Trader Joe's makes one, and I know that there's the dip that you can use Vegetable soup mix but I don't like pre-mixed things, I want to make an all nautral one. Does anyone have a recipe for a cold sour cream spinach dip?

  1. Click to Upload a photo (10 MB limit)
  1. f
    flipkeat RE: digkv Mar 11, 2007 06:26 PM

    I've made this one and added some "hot sauce" for zip!! No pkg mixes here!!

    1. digkv RE: digkv Mar 11, 2007 09:02 PM

      Thanks so much, that sounds like a nice light dip

      1. s
        sambrus RE: digkv Jan 10, 2013 04:48 PM

        1 medium container of sour cream
        2 tblsp onlive oil mayo (optional)
        2-3 cups fresh spinach steam on stove top!
        1/2 can of water chestnuts (sliced)
        1 large clove garlic (through garlic press)
        half a peeled carrot grated
        dash of pepper

        put sour cream in larger bow along with mayo (set aside)
        steam spinach over stove top drain and shock in cold water and ice cubes (so it keeps its pretty bright green color) add to sour cream and mayo mix grate carrot over mixture add the remaining ingredients and chill for 2-3 hours so flavors marry . serve in sourdough bowl warmed in oven or as desired


        1. monfrancisco RE: digkv Mar 4, 2013 04:52 PM

          From a '70s-era alumnae cookbook, when spinach dip was wildly poplular and "alumnae" was used:

          1 pkg frozen chopped spinach
          1 c sour cream
          1/2 c mayo
          1/2 c chopped parsley
          1/2 c sliced scallions
          1/2 tsp Beau Monde (a Spice Islands thing; probably could
          just use celery salt)
          1/2 tsp chopped dill
          salt & pepper

          Cook & drain spinach. Mix all else in a bowl, add spinach, mix thoroughly. Cover & chill overnight.

          I make this pretty much as written (more herbs, usually) and although no one comments on it much, it's always gone quickly. I think the dill is important.

          Uh-oh-- post from 2007. Oh well.

          3 Replies
          1. re: monfrancisco
            eepi RE: monfrancisco Mar 4, 2013 05:09 PM

            I'm glad this got resurrected! I "inherited" a jar of Beau Monde and it's so salty that I didn't quite know what to do with it. We often go to house concerts with a potluck & this is going into the 'quick fix' idea pool. Thanks!

            1. re: eepi
              monfrancisco RE: eepi Mar 4, 2013 06:11 PM

              My pleasure! I also use the BM (hur hur) on or in devilled eggs and tuna salad and so forth. Hope you enjoy the dip!

              1. re: monfrancisco
                eepi RE: monfrancisco Mar 5, 2013 04:24 AM

                Oh thanks again! BM (hurrrrrr) potato salad might be tasty as well - inspired!

          2. y
            youareabunny RE: digkv Mar 5, 2013 05:41 AM

            Currently toasting finely diced onion because of this thread. I'm not even sure I can get soup powder here (Paris) not that I want to, anyway.

            Realize I would miss the onion toastiness so figured to give it a shot.

            Show Hidden Posts