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Spinach Dip Recipe


"An unbaked spinach dip. Unlike many other spinach dips this one is served deliciously cold. Enjoy! You can replace the red bell pepper with minced carrot or cucumber, or try using a combination of the three."
Original recipe yield: 3.5 cups.
Servings:
20

Spinach Dip INGREDIENTS:

  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 cup minced onion
  • 2 cloves garlic, minced
  • 1 cup minced red bell pepper
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt

Spinach Dip DIRECTIONS:

  1. Squeeze the water out of the spinach, and place the spinach into a mixing bowl. Stir in the onion, garlic, vegetables, sour cream, mayonnaise, and cumin. Season with salt and pepper. Let the dip stand at room temp for 1/2 hour for the flavors to mix, and stir again before serving. This dip keeps well in the fridge, covered, for up to 1 week.