Classic Knorr Spinach Dip Recipe (2024)

FAQs

How long will spinach dip last in the fridge? ›

How long is spinach dip good for in the fridge? You can refrigerate spinach dip in a sealed container for 3-4 days.

I've used the microwave to defrost frozen spinach also, not getting it too hot. Just microwave enough to defrost. Frozen spinach is cooked. So, yeah, thaw it out and use it in your spinach dip.

If your spinach dip is to thick, then you may need to add some liquid to it. But you have to add the right liquid. Since milk is already part of the ingredients, it would a great liquid to add in a little to change the consistency. I like to add in about a tablespoon at a time to thin out the texture.

The date printed on the container is an “unopened” date - meaning the dip will stay fresh if unopened until that date. Once the dip container has been opened, we recommend consuming the dip within about 10-14 days for optimum flavor and freshness and follow the “refrigerate after opening” instructions on the label.

According to the USDA, food that has been left out of the fridge for more than two hours should be thrown away. That's because between 40° F and 140° F (what the USDA calls the "Danger Zone"), bacteria grows incredibly fast and can make you sick.

What is creamy spinach dip made of? To get your dip super creamy I like to add in milk, cream cheese, and mozzarella. Then the base is made of spinach, yellow onions, and garlic. And finally it's seasoned with worcestershire sauce, red pepper flakes, salt and pepper.

This easy spinach dip is made with spinach, cream cheese, sour cream, ranch powder, and water chestnuts. This cold spinach dip is made with only 5 ingredients and is always a hit at parties! I am one of those at bridal or baby showers with a heaping plate full of spinach dip.

The best side dishes to serve with spinach dip are nachos, tostadas, chicken wings, crispy green beans, chicken nuggets, gluten-free bread, crab cakes, pita chips, veggie sticks, grilled shrimp, sourdough bread bowl, stuffed mushrooms, cheese and crackers, soft pretzels, and flatbread.

Frozen spinach can be subbed in pretty much any place you'd normally be cooking raw spinach. And since raw spinach is watery, you'll probably need to cook it down anyway—otherwise, it'll release its water and change the texture and flavor of your finished dish.

In fact, frozen spinach has some distinct advantages over fresh. Fresh spinach is one of the biggest offenders when it comes to food waste because it goes bad in less than a week. Spinach also loses a lot of vitamins within just a few days of harvest, so fresh isn't healthier than frozen.

What can I add to dip to thicken it? ›

For a cheese dip or sauce, the addition of cornstarch serves a similar function: Starch molecules absorb water and expand, not only thickening the liquid phase of the sauce, but also physically preventing the proteins from binding into long, tangled strands and the fats from separating out and pooling.

Fresh spinach gives you a better flavor and texture than frozen. Frozen spinach has less flavor because it will release moisture as it bakes causing your dip to separate and creating a runny, grainy texture.

Before reheating spinach dip, selecting the right container is crucial to maintain its quality. For all methods—oven, stovetop, or microwave—an oven-safe dish is recommended. The dish should be large enough to hold the dip without crowding, which can lead to uneven heating.

Spinach artichoke dip is undeniably a crowd-pleaser at any gathering. But after the party winds down and you're left with more dip than you know what to do with, you might wonder, "Can I freeze this?" Good news: you absolutely can. Freezing spinach artichoke dip is a savvy move, especially if you love planning ahead.

Milk can be refrigerated seven days; buttermilk, about two weeks. Milk or buttermilk may be frozen for about three months. Sour cream is safe in the refrigerator about one to three weeks but doesn't freeze well.