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Every bit as good as the original! Even the kids couldn't tell it was a different recipe. I used Kraft low fat mayo. Pressing all the liquid out of the spinach is a "must". Don't just drain it. Use paper towels to press the water out. I made a double batch to make sure there was plenty for the party. Everyone loved it. I didn't have time to make a bread bowl so I bought a round loaf of Country French bread at the grocery store bakery. I just had the leftovers for lunch. The taste is better the longer it sits. I made it several hours ahead of time yesterday, but I think from now on I'll make it a day ahead and just add it to the bread bowl right before the party. For some reason, the Knorr package and website are now saying to cook and cool the spinach before pressing the water out. I just use the the thawed spinach. If it's not broke...

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Marg (CaymanDesigns) May 15, 2013

I have to disagree with others, the low-fat version definitely does NOT taste as good as the full-fat version. It has an unpleasant aftertaste (presumably from the chemicals they use to stabilize the low-fat mayo) and the texture of the dip is too runny. I will not be making it again.

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Northwest Suechef June 04, 2010

I love spinach dip, and this I could eat without guilt ... and no one knew it was low fat. Thank you! I kept with my usual sourdough cubes, since I don't like hawaiian bread, but with the tang of the yogurt I think I will go with italian bread next time.

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acorn1206 March 06, 2010

Great.... try with Hawaiian bread!

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Denibates October 25, 2006

My mom has also made this for years, and I always look forward to it..yummah! In fact, just reading this is making me crave it!! Thanks for sharing this recipe!

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meltedcountry January 03, 2006

This really is a great recipe. My mom has been making it for years, and it is always one of the first to go when she brings it to a party. The low fat version tastes just as good as the regular!!

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Purdy Good Cook January 02, 2006

Great classic spinach dip! Tastes terrific even with the reduced fat products. I used reduced-fat sour cream in place of the yogurt. This dip is sure to always be a hit. Goes great with more than just rye bread cubes; it's great with veggies and crackers, too! Thanx for posting this classic. I'll make this often.

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*Parsley* December 31, 2005

This is the classic! I didn't have yogurt and subbed lite sour cream and it still was as tasty as ever! Had this as an appie for our BBQ and the family was thrilled. The local grocery had a lovely light caraway rye that I kickly grabbed to place the dip in. This really is a lovely easy to do appetizer that I highly recommend!

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Michelle S. June 09, 2003
Spinach Dip a Lighter Version