Speedy Spinach Dip

 US  Metric
  • 1 10-ounce package frozen chopped spinach, thawed and well drained
  • 1 ½ cup sour cream
  • 1 cup regular (not low-fat) mayonnaise
  • ½ small cucumber, peeled, seeded, and minced
  • 2 celery ribs, trimmed and minced
  • 3 scallions, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  1. Combine the spinach, sour cream, mayonnaise, cucumber, celery, scallions, garlic, lemon juice, basil, salt and cayenne in a medium bowl, stirring well.
  2. Transfer to a serving dish and serve, or refrigerate in an airtight container for up to 3 days.

Defrosting Frozen Spinach

Thaw a box of frozen spinach overnight in the fridge in a pie plate. Then, snip off a corner of the box, and holding it over a colander in the sink, press and twist it to squeeze out as much water as possible.

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