Spinach dip is one of those recipes that I missed once I got into real food, because I knew there was no way I'd use those disgusting packets of vegetable soup mix that most versions called for.
Check out the label on the one I used to buy:
Wow, how many of these ingredients gross YOU out? Besides the MSG and Canola oil, there are more chemical doozies in there, too.
Try this even tastier and MUCH better-for-you version instead!
Spinach Dip – Real Foodie Version
Yield 3 cups
This is so pretty (and yummy!) served in a bread bowl -- you could use this soaked bread recipe or this sourdough bread recipe. For dippers you could use pieces of bread from the bread bowl, crackers (try these sourdough crackers) or fresh vegetables, like carrot sticks, celery, cucumber slices, peppers, etc.
Ingredients
- 8 ounces organic softened cream cheese or you could use this homemade yogurt cheese, too!
- 16 ounces sour cream
- Minced fresh garlic, to your taste – we like a LOT (6 cloves or more!) — you can also use 1-2 teaspoons garlic powder
- Minced 0nions or 1 teaspoon onion powder
- 1 bunch of fresh spinach or 1 box of frozen spinach, lightly steamed (to break down the anti-nutrients in raw spinach – read more about that here), chopped up small
- Optional: Carrots chopped small and steamed just until crisp-tender
- 1 cup shredded cheddar cheese
Instructions
Mix together softened cream cheese, sour cream, garlic and onion. I use a handheld blender to get it really smooth and creamy. Then add spinach, carrots (if using) and cheddar cheese, blending well. Enjoy!
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Let me know if you like it!
- More appetizers for your Christmas or New Year's Eve gatherings!
- My entire recipe collection is here.
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R Chambers says
How about substituting cottage cheese for the cream cheese? I’ve made the soup packet version with it before, and it added a nice tang. Thanks for this recipe!
KitchenKop says
Yes I think that’d be fine! 🙂
Kelly
Nicole says
Thank you! How long could this be stored in the fridge do you think?
KitchenKop says
I’d say a week or so?
Kelly
Mister says
Thank you for posting the ingredient label. I now now what was making my heart race the other night.
Heidi Young says
Ugh…..cream cheese. I can’t eat that stuff.
Kelly the Kitchen Kop says
You can replace the cream cheese with yogurt cheese (bonus: more probiotics): https://kellythekitchenkop.com/how-to-make-raw-milk-yogurt-cream-cheese/
Susan Flesche DeVries says
I am going to make this for Thanksgiving. Thanks!
Lori Vanek Niswonger says
Thank you, Kelly KitchenKop! I was just looking for a such a recipe!
Philipp Merker says
Finally. I hate DIY recipes start start of with “take a can of undiluted soup mix”…
Kelly the Kitchen Kop says
Ugh. Me too, Philipp Merker. That’s kind of the opposite of DIY, isn’t it?
Philipp Merker says
Yea, I wouldn’t even call that a recipe
Shannon Murray says
Thank you so much, I’ve wondered about this for so long. I look forward to making it!!!!
Kelly the Kitchen Kop says
You’re welcome Shannon Murray! 🙂
Susan E says
I’m going to make this, it looks wonderful! I might add some radish for extra crunch, when I used to make the MSG version, I added a can of chopped water chestnuts.
MrsD says
Good idea Susan!
Thank you Kelly! I was so dreading Christmas knowing all the junk we will eat…so this is on the menu now:) Merry Christmas and thank you as always!
Teena says
Sounds yummy and I have tons of cut up veggies ready for dipping! I chuckled the other day when a saw a post on Facebook for “homemade” soup and the ingredients called for Lipton onion soup packets and Campbell’s cream of celery soup. I’m so glad you share your recipes 🙂
Mary says
sounds scrumptious!
Jo-Lynne {Musings of a Housewife} says
THANK YOU! I am so making this!