Rediscovering Spinach Dip - Cooks Illustrated

Published May 1, 2002.

This lackluster 1950s relic was long overdue for a face-lift. The solution turned out to be surprisingly easy.

The Problem

Spinach dip made with sour cream and soup mixes are flat, overly salty and stale tasting, and nothing near fresh.

The Goal

We wanted to update and enliven spinach dip—it should have a rich and creamy texture and big, bold spinach taste.

The Solution

Use frozen spinach for vibrant, intense spinach flavor. A combination of mayonnaise and sour cream creates a smooth and creamy base for the dip, while dill, parsley, garlic, and Tabasco replace soup mix as the flavoring components.

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