If my mom had an event that she was catering, it was almost certain I would find a big container of spinach dip in the fridge. I was no stranger to stealing a few scoops of dip and a handful of cubed soft bread for dipping. It was my favourite, and it was also the only way you could get me to eat spinach as a kid.
Mom’s Spinach Dip is such a guilty pleasure, especially since the ingredient list of the soup mix isn’t all the great. My mom uses fresh spinach in her recipe because she doesn’t like when the spinach ends up stringy, which usually happens when you use frozen then thawed spinach. The best kind of spinach to use comes in a clear cellophane bag, with larger, more mature spinach leaves.
This spinach dip is best served with cubed bread, but tastes just as good with raw veggie sticks.
Mom’s Spinach Dip Tips:
- If you don’t have a food processor, a blender or immersion blender will work as well.
- If your grocery store doesn’t carry this kind of spinach, you can use ¾ of a large container of baby spinach.
- This dip can be made up to 2 day ahead of time. Just store, covered, in the fridge and give it a stir before serving.