Creamy Spinach Dip

Prep 20 min
Total 2 hr 20 min
Servings 28

From Betty's Soul Food Collection... Fondly nicknamed “The Big Dipper,” our creamy spinach dip is a party favorite—especially during the Christmas season, with spinach and pimentos blended for holiday color.

By Betty Crocker Kitchens

Updated August 5, 2009

Ingredients

1

box (9 oz) frozen chopped spinach
1

container (8 oz) sour cream
1

cup mayonnaise
1/2

teaspoon celery salt
1/2

teaspoon dried dill weed
1/4

teaspoon onion salt
1/4

cup chopped green onions
1

can (8 oz) water chestnuts, drained, finely chopped
1

jar (2 oz) diced pimientos, drained
Crackers or cut-up fresh vegetables

Steps

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1

Cook spinach as directed on package. Cool slightly; squeeze to drain well.
2

Meanwhile, in medium bowl, mix sour cream, mayonnaise, celery salt, dill and onion salt. Stir in cooked spinach, onions, water chestnuts and pimientos. Cover; refrigerate at least 2 hours to blend flavors. Serve dip with crackers.

Use reduced-fat or fat-free sour cream and mayonnaise to cut calories and fat from this favorite dip.

Nutrition Facts

Serving Size: 1 Serving

Calories: 110
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 15%
Saturated Fat 2 1/2g 12% Trans Fat 1/2g
Cholesterol: 10mg; 3%
Sodium: 150mg; 6%
Potassium: 55mg; 2%
Total Carbohydrate: 5g; 2%
Dietary Fiber 0g 0% Sugars 0g
Protein: 1g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 4%; 4%
Calcium: 2%; 2%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;