Herbed Spinach Dip

Just look at this amazing spinach dip…I could not get over the beautiful bright green color. It almost looks more like a pesto than a spinach dip. That is because this dip is brimming with tons of spinach. I made this appetizer for dinner guests and served it in a Hawaiian bread bowl. It was a huge hit! This quick and easy appetizer only takes about 15 minutes to make, so why leave your guests waiting? Get in there and make this delicious dip! πŸ™‚

Don’t forget to check out Sweet Pea’s Kitchen Top 10 of 2010! πŸ™‚

Herbed Spinach Dip

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  • 1 (10 ounce) box frozen chopped spinach
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 3 medium scallions, white parts only, sliced thin
  • 1 tablespoon chopped fresh dill leaves
  • 1/2 cup packed fresh parsley leaves
  • 1 small garlic clove, minced
  • 1/4 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 medium red bell pepper, cored, seeded, and diced fine


  1. Thaw spinach at room temperature for 1 1/2 hours or place in microwave for 3 minutes at 40 percent power, until edges are thawed but not warm. Break into chunks and squeeze excess water from partially frozen spinach.
  2. In a food processor, add spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, hot pepper sauce, salt and pepper. Process until creamy and smooth, about 30 seconds. Transfer mixture to a large bowl and stir in red bell pepper. If not serving right away, cover with plastic wrap and refrigerate for up to 2 days.

Source: The New Best Recipe

This entry was posted in Appetizers, Vegetarian. Bookmark the permalink.

10 Responses to Herbed Spinach Dip

  1. This dip looks delicious! The color is so beautiful and bright too. Thanks for sharing!

  2. Sara says:

    I made a variation of this exact recipe for Christmas Day and it was absolutely delicious. I added some Worcestershire sauce and it added a nice savory taste.

  3. Green Girl says:

    your dip sounds like a great idea. i have a bag of frozen spinach with i move from one side to another every time i need something from the freezer :)) now I know how to use it. i’ll skip the mayo tho, add more sour cream or maybe some greek yougurt
    thanks for sharing.

    hope you’ll have a wonderful day

    • Christina says:

      Hahaha…i can’t even tell you how many times I have done that! The addition of the greek yougurt sounds amazing…i will have to try that next time I make this! Thanks! πŸ™‚

  4. Hillary says:

    I love love love using herbs this time of year just because they remind me of summer. I copied this down and will use it when I get some spinach! It seems like it would make a nice spread for a sandwhich too.

  5. Pingback: Mushroom, Corn, and Poblano Tacos | Sweet Pea's Kitchen

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