Spinach Dip
This is Mom's dip, and I still get requests for it every year at our New Year's and Superbowl parties.
This is Mom's dip, and I still get requests for it every year at our New Year's and Superbowl parties.
- Carbohydrate 16.14080345 g
- Cholesterol 15.288 mg
- Fat 19.847828 g
- Fiber 1.12452353396654 g
- Protein 1.919613 g
- Saturated Fat 2.897677985 g
- Serving Size 1 1 Serving (98g)
- Sodium 444.57207 mg
- Sugar 15.0162799160335 g
- Trans Fat 1.04250949 g
- Calories 242 calories
Step-by-step
- Combine all dip ingredients.
- Chill.
- Serve with your choice of crackers, veggies or pumpernickel bread.
How Long Should It Rest?
Is the mixture cold enough yet? Chilling for at least 30 minutes allows the mayonnaise proteins to firm up and the garlic powder to hydrate evenly throughout the fat matrix. Thoroughly wringing out the thawed spinach prevents excess water from breaking the emulsion and keeps the final dip thick rather than watery. Stainless steel bowls conduct refrigerator cold efficiently, speeding up the resting phase by several minutes.Fresh Versus Preserved Ingredients
Using fresh baby spinach instead of frozen requires blanching 10 ounces of greens in boiling water for 45 seconds, shocking them in ice water, and squeezing them completely dry. Fine dicing of the fresh raw onion ensures small pieces distribute uniformly without overpowering individual bites. Dried garlic powder provides a smoother background flavor than raw minced garlic, which can taste harsh when not cooked.Determining Ready Texture
Visual and textural cues dictate when the dish is fully integrated. A uniform pale green color and a dense, spreadable consistency indicate the fat and moisture have properly bonded. Storing leftovers in an airtight glass container within the refrigerator maintains quality for up to 48 hours before separation occurs.
