Spinach Dip
- Ready In:
- 24hrs 5mins
- Ingredients:
- 6
- Yields:
-
1 Bowl
ingredients
- 283.49 g box frozen chopped spinach, thawed
- 453.59 g container sour cream
- 236.59 ml mayonnaise
- 78.78 ml parmesan cheese, grated
- 1.23 ml garlic powder
- 28.34 g packet Hidden Valley Ranch dip
directions
- Put the thawed spinach on a linen towel and twist tight to squeeze out all the water of the spinach.
- Put all the ingredients including spinach into a bowl and mix well.
- Refrigerate covered overnight for the flavors to meld before serving.
- I like to serve this dip at room temperature.
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Reviews
-
This is yummy! I tweaked the recipe by using less Ranch flavoring so it wasn't so salty and it turned out great! I had it for dinner and convinced myself it was a healthy dinner since it included spinach. Next time, I'm trying fat free sour cream and low fat mayo to make a light version. I also served mine after microwaving and enjoyed it warmed.
RECIPE SUBMITTED BY
I live in Southern Maine The Way Life Should Be with my husband of 30 years, 2 teenage kids and my dog a 130 pound Rottweiler lap dog! During the summer we stay across the street from Wells Beach in our small Maine Cottage and the rest of the year in our house in Lyman which is about 1/2 hour from President Bush's compound at Walkers Point in Kennebunkport. I have a great sense of humor and love to laugh. I love to cook. My pet peeve is people who have no manners; like saying please and thank you, etc. etc. and salespeople who chew gum!
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