Spinach dip
Spinach dip (sometimes casually spin dip) is a dip that uses the vegetable spinach as a primary ingredient.[1] Frozen spinach is often used in its preparation.[1][2] Slow cookers may be used to prepare the dip, and it may be served warm, or there may be no cooking involved.[3] Additional primary ingredients include mayonnaise, cream cheese, sour cream and cheese.[4] Examples of accompaniments to spinach dip include bread, crackers and chips.[1]
 | |
| Type | Dip |
|---|---|
| Serving temperature | Cold or hot |
| Main ingredients | Spinach |
| Ingredients generally used | Mayonnaise, cream cheese, sour cream and cheese |
The dip is commonly eaten as an hors d'oeuvre, appetizer, or party platter. Many casual restaurant chains offer spinach dip on their menus.[1] Several commercially prepared, mass-produced spinach dips are sold in grocery stores and supermarkets.[5] Some commercial powdered mixes, such as Knorr, are available to flavor the dip.
Presentation
The dip is well-suited to a simple presentation: being served in a small bowl or large ramekin. A bread bowl prepared using hollowed-out bread that is filled with spinach dip is another method of presentation.[2] Spinach dips are sometimes served warm.[1][6][7]
Variations
Spinach-artichoke dip is one common variation, with artichoke hearts utilized as the other primary ingredient.[1][4] Ingredient additions may include beans.[4] Some recipes use spinach dip as a filling within other foods, like bread rolls.[8]
References
- Top Secret Restaurant Recipes 3 – Todd Wilbur. pp. 188-189.
- Working Mother. p. 164.
- The Complete Idiot's Guide to Slow Cooker Cooking, 2nd Edition - Ellen Brown. p. 30.
- White Bean & Artichoke Spinach Dip - FOX 32 News Chicago
- Taster's Choice: Panel turns up its nose at supermarket spinach dip - SFGate
- Ultimate Baked Artichoke And Spinach Dip | Jennifer Segal
- Recipe: Hot Cheesy Spinach Dip - San Antonio Express-News
- "Pillsbury Bake-Off: Marie Valdes' Spinach Dip-Stuffed Garlic Rol - WFLA News Channel 8". Archived from the original on 2014-08-23. Retrieved 2014-08-24.
Further reading
