Ingredients
• 1 package (10 oz) frozen chopped spinach, thawed and well-drained
• 16 oz (2 containers) sour cream (or Greek yogurt for a lighter version)
• 1 cup mayonnaise (or vegan mayo)
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella or Monterey Jack cheese
• 1 packet ranch seasoning (or homemade: 1 tsp each dried dill, garlic powder, onion powder, parsley; ½ tsp salt)
• 1 clove garlic, minced (optional, for extra zing)
• Salt & black pepper to taste
• Optional: ¼ tsp red pepper flakes (for heat)
Instructions
- Squeeze ALL excess water from the thawed spinach using a clean kitchen towel or paper towels—it’s key to avoid a watery dip!
- In a large bowl, combine sour cream, mayonnaise, Parmesan, mozzarella, ranch seasoning, garlic (if using), salt, pepper, and red pepper flakes.
- Fold in the dry spinach until fully mixed.
- Cover and refrigerate at least 2 hours (or overnight) to let flavors meld.
- Serve cold with:
• Tortilla chips
• Pita bread or crackers
• Veggie sticks (carrots, celery, bell peppers)
✨ Baked option: Transfer to an oven-safe dish, top with extra cheese, and bake at 375°F (190°C) for 20–25 minutes until bubbly and golden!
💡 Make ahead: This dip tastes even better the next day—store covered in the fridge up to 5 days.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 0 mins , Total Time : 2 hrs 15 mins (includes chilling) , Servings : 12 (¼-cup servings) , Calories : 180 per serving , Net Carbs: 3g , Fats: 16g , Protein: 6g