Light Spinach Dip
Submitted by ggma
Light spinach dip made with reduced-calorie mayo, light sour cream, water chestnuts, and scallions. Creamy and crunchy with fewer calories. Serve in a bread bowl for parties.
YIELD
6 servingsPREP
5 hrsCOOK
0 minREADY
5 hrsA lighter take on the classic party spinach dip that swaps full-fat mayo and sour cream for their reduced-calorie versions without losing the creamy, scoopable texture everyone expects. Chopped water chestnuts add that signature crunch in every bite.
You can use fresh or frozen spinach here. Fresh gets a quick 1-2 minute steam then a thorough drain. Frozen just needs to be thawed and squeezed dry. Either way, getting the moisture out is the most important step. Watery spinach means a watery dip that pools liquid at the bottom of the bowl.
The dry ingredient mix (dehydrated onion, flour, dry milk powder, onion powder, turmeric, and salt) thickens the dip as it chills and gives it body that holds up on a chip or cracker. Several hours in the fridge is a must. It firms up and the flavors meld into something much better than it tastes straight out of the bowl.
Kitchen Tips
- Squeeze the spinach bone dry. Wring it in a clean kitchen towel or cheesecloth. Every drop of water you leave in dilutes the flavor and thins the texture.
- Chill for several hours before serving. The flour and dry milk need time to absorb moisture and thicken the dip properly.
- Serve in a bread bowl for the full party effect. A hollowed-out sourdough round is the classic move.
Variations
- Artichoke addition: Fold in a can of drained, chopped artichoke hearts for a spinach-artichoke hybrid dip.
- Greek yogurt swap: Replace the light sour cream with plain Greek yogurt for even more protein and tang.
- Hot version: Transfer to a baking dish, top with shredded mozzarella, and bake at 350°F (175°C) for 20 minutes until bubbly.
Ingredients
fresh, well washed, stems removed and , chopped, or two 10oz packages frozen chopped spinach, , thawed *
Directions
If using fresh spinach, steam it over rapidly boiling water 1 to 2 minutes, until tender, then drain well.
If using frozen, simply squeeze out the excess moisture but do not cook.
In a small bowl, combine the dehydrated onion, flour, dry milk, onion powder, sugar, turmeric, and salt.
In a medium-size bowl, combine the remaining ingredients with the drained spinach.
Add the dry ingredients to the spinach mixture and mix well.
Chill for several hours.
Serve in a hollowed-out bread round, if desired.
Makes about 6 cups.
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