Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

Kraft: Yet to try

Ingredients Nutrition

  • 1 12 cups sour cream
  • 2 tablespoons Dijon mustard
  • 1 (1 ounce) envelope Italian salad dressing mix
  • 1 (10 ounce) package frozen chopped spinach, thawed, well drained
  • 14 cup carrot (finely grated)
  • 2 tablespoons red peppers (finely chopped)
  • 1 (10 ounce) box wheat thins crackers


  1. MIX sour cream, mustard and salad dressing mix in medium bowl.
  2. ADD spinach, carrot and pepper; mix well.
  3. Cover.
  4. REFRIGERATE several hours or until chilled.
  5. Serve as dip with crackers.


Most Helpful

I scaled this recipe down and used low fat sour cream for an awesome dip. The carrots I feel really bring something diffrent to this recipe that puts this dip up a knotch from the other spinach dips posted here.

anme December 28, 2007

Michelle: Not sure how to rate this! Flavor was good once I figured out what was missing from your recipe -- believe you need to change the sour cream to 1 1/2 cups. When I attempted mixed it up, it became apparent that something was wrong so I Googled Zesty Spinach dip and found it on Kraft's website . . . everything matches but the sour cream. I did not have fresh red pepper so I used a finely chopped roasted red pepper. Once I added an additional cup of sour cream it was great.

Galley Wench August 26, 2007

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