This spicy ranch spinach dip is a kicked up version of the Knorrs spinach dip. If you want a spinach dip that is even better than the original, then this recipe is for you.
I have to admit that I love dips. Any dish where you can dip some sort of carb into something creamy or chunky and eat together I’m all for.
So I love throwing parties or going to them because there is always dips you can almost guarantee. Plus it gives me an excuse to come up with my new favorite dip.
That’s where most of my dips come from. I’m going to a house party so I’ve got to bring something. Perfect way to test out my new recipe on a “focus group.” And this one was a hit. Not one drop left.
First let me tell you one of the most important parts is get as much water as possible drained from your spinach. When working with chopped frozen spinach, since you aren’t heating it, there’s a lot of water.
I let it defrost and then run it through a strainer and in clumps squeeze it between paper towels to really get every last bit of water out. You just don’t want to dilute your dip with water.
I like to mix together all other ingredients, but the spinach first and really get the seasonings mixed together well. After that mix in your spinach and mix and mix. The spinach tends to clump together so use a fork when mixing to make sure it separates.
I personally leave my dip in the refrigerator at least overnight before serving. You will notice if you do this some of the seasoning wasn’t all mixed up. So when letting the dip settle overnight it will really soak in the flavor.
But if you need the dip right away just refrigerate as long as you can even if it’s just for 30 minutes or so.
I like to serve these with ritz style crackers, but really any crackers or tortilla chips work great for this recipe.
Spicy Ranch Spinach Dip
Ingredients
- 16 oz sour cream
- 1 cup mayo
- 10 oz frozen chopped spinach
- 1 package knorr Vegetable mix
- 1 package spicy ranch dressing mix
Instructions
- Lay out frozen spinach and let defrost. If the bag is sealed well you can lay in a sink full of water to defrost faster
- While spinach is defrosting mix together all other ingredients and mix really well
- Drain spinach through a strainer to get out access water. Take some of your spinach and put in paper towels and squeeze out extra water. Get out as much as possible
- Add spinach to dip and mix really well with a fork to separate the spinach
- Cover and refrigerate overnight if possible or as long as you can refrigerate.
Would it still work the same if I cooked the spinach?
The spinach I use in the recipe is cooked spinach it’s just frozen. So if you are using fresh spinach yes cook it first and let it cool before adding with the rest of the ingredients