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Cold Spinach Dip

Before Nick grew our own spinach I used to use this recipe with frozen store bought spinach (eek). Changing this recipe up to use our fresh spinach upped this dip considerably. If we have extra spinach, I will still freeze our own and use it in a pinch as well. I also like to add artichokes to the dip if I have them on hand. This is a perfect party side to serve with cracker, chips or bread.


Total Time: 20 Minutes (one hour for refrigeration)



Ingredients

  • 1 pkg Hidden Valley Original Ranch Dip

  • 16 oz Sour Cream

  • 3 cups spinach

  • ½ cup shredded parmesan cheese

Directions

  1. Sautee spinach over medium heat until wilted/cooked down

  2. Once cool, squeeze out as much moisture from the spinach as you can

  3. Chop spinach to desired size

  4. Combine all the ingredients

  5. Refrigerate for at least one hour before serving

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