This delicious make-ahead cold spinach dip will have you happily scarfing your veggies! It’s a great dip for veggie trays and makes a fantastic party appetizer.
Spring went ahead and sprung, rocketed past, and now we’re all a few weeks away from summer break. I’m not sure how it happened but I’m ready for snacking on the porch season!
To celebrate, here’s one of my favorite make ahead dips! It’s cool, calm, and collected. Everything I currently am not.
At least I’m eating my veggies? Love y’all. Let’s get our dip on!
Q: What veggies pair well with cold spinach dip?
There are so many tasty options when it comes to crudite. Choose your favorites and mix and match for the veggie tray of your dreams!
- carrot sticks or baby carrots
- celery sticks
- broccoli florets
- cauliflower florets
- sliced bell pepper
- cucumber sticks or slices
- sliced radish
- cherry tomatoes
- sugar snap peas
- halved sweet mini peppers
When it comes to the other dippers, I love adding crackers, pretzels, and bread. I didn’t have any this time around, but those round boule are fantastic for hollowing out and making a bread bowl! You can take out what you removed from the center of the bread and then chop it into cubes to use as dippers for the spinach dip. It’s a classic for a reason! So delish! I’ll add a photo from the last time I made it below.
Serving a crowd?
This delish dip can easily be doubled or tripled to feed your crew!
It will keep in an airtight container in the fridge for up to 4 days so feel free to plan ahead for all your Summer snacking needs!
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NOTE: If planning ahead you can thaw frozen spinach overnight in the fridge. For a speedier, make-it-now option, cook frozen spinach via package instructions.
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Once spinach is either cooked or thawed, add to a clean dishcloth or a stack of paper towels and squeeze out all the water from the spinach.
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In a large bowl combine sour cream, mayo, squeezed spinach, and one packet of Knorr veggie mix and stir to combine.
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Next peel and grate a carrot using the fine side of a box grater then chop into small pieces. This will make a superfine carrot “confetti” that will add some extra veg to your dip that are easily snuck past picky eaters.
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Slice 2-3 green onion stalks into small pieces and add to the bowl along with the carrots and mix well.
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Cover and chill for at least 2 hours or overnight for advance prep.
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Serve with your choice of dippers and enjoy!
Nutrition Facts below are estimated per 1/4 cup serving of dip using an online recipe nutrition calculator. Adjust as needed and enjoy!
Calories: 167kcal, Carbohydrates: 4g, Protein: 2g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 23mg, Sodium: 264mg, Potassium: 116mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2918IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 0.4mg
If you get a chance to try this cold spinach dip recipe, let me know! Leave me a comment or review using the form below. I’m always so excited to hear from you, and can’t wait to hear all about your delish dip!
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