Creamy Herbed Spinach Dip

Creamy Herbed Spinach Dip

From Cook’s Illustrated. Published May 1, 2002.

Makes about 1 1/2 cups.

Partial thawing of the spinach produces a cold dip that can be served
without further chilling. If you don’t own a microwave, the frozen spinach
can be thawed at room temperature for 1 1/2 hours then squeezed of excess
liquid. The garlic must be minced or pressed before going into the food
processor; otherwise the dip will contain large chunks of garlic.


10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons thin-sliced scallions , white parts only, from 3 medium
1 tablespoon chopped fresh dill leaves
1/2 cup packed flat-leaf parsley leaves
1 small clove garlic , minced or pressed through garlic press (about 1
1/4 teaspoon hot pepper sauce , such as Tabasco
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1/2 medium red bell pepper , diced fine (about 1/4 cup)


  1. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges
    should be thawed but not warm; center should be soft enough to be broken
    apart into icy chunks.) Squeeze partially frozen spinach of excess water.

  2. In food processor, process spinach, sour cream, mayonnaise, scallions,
    dill, parsley, garlic, hot pepper sauce, salt, and pepper until smooth and
    creamy, about 30 seconds. Transfer mixture to medium bowl and stir in bell
    pepper; serve. (Dip can be covered with plastic wrap and refrigerated up to
    2 days.)