With only 4 ingredients, this simple low carb spinach cheese dip is great to take to parties, game nights or serve to your guests. I guarantee you will receive many compliments over this recipe…and probably have an empty dish to take home with you! You will love the fact that it is healthy, low carb and perfect for the Trim Healthy Mama lifestyle.
What Do I Need To Make Spinach Cheese Dip?
As far as ingredients, there are only four things you need to make this dip.
- cream cheese
- frozen spinach, thawed & squeezed dried
- shredded cheddar cheese
Beyond the ingredients, you will also need a mixing bowl, a spoon or spatula for stirring and a 9 or 10 inch pie plate.
What Can I Eat With Spinach Cheese Dip?
This is a low carb dip, so in reality, if you want to stay in low carb mode, you can use non-starchy vegetables or low carb tortilla chips for dipping. Example: bell pepper slices, cucumber slices, celery, broccoli, etc.
How To Make Low Carb Chips For Dipping
Low carb chips are super easy to make. It’s not even a recipe!
I just take a few Mission carb balance whole wheat tortillas and use a pizza cutter to slice them into 8 triangles per wrap (sorta like slicing a pizza).
Next, lay a few of those triangles on a plate and microwave them in 30 second increments for up to a minute or until they are crunchy. Do not crowd your plate with tortilla triangles. Microwave them a few at a time for best results.
How To Store Spinach Dip
If you happen to have leftover dip, you can easily store it in an airtight container in your refrigerator for up to 4 days.
Freezing this dip will work, but just know that when you thaw it out, the cream cheese may be less creamy. It will still taste good, but could have a different texture.
Can I Use Fresh Spinach Instead Of Frozen?
The simple answer is yes, you can use fresh spinach if that’s what you have on hand…but your fresh spinach needs to be cooked/wilted for it to work in this dip.
An easy way to prepare spinach for cooking or for the freezer is to steam the spinach leaves. Steaming will wilt them enough to allow for using in this dip or freezing.
My friend, Jasmine over at Trimtastic Health & Wellness, shared her Spinach prep on social media and allowed me to share it with you here:
“I learned several years back from a podcast hosted by Wardee from Traditional Cooking School that if you lightly steam your spinach first, you are able to absorb the nutrients better. Plus, it is a great way to buy in bulk and not take all your fridge space.
Have you ever been guilty of buying bulk greens then having to toss them?
Steaming and freezing them solves that problem.
I pile my Instant Pot with the greens, add a cup of water, then put it on zero minutes of pressure.
Let it come to pressure and do a quick release. Then throw your spinach leaves in a muffin tin or a silicone muffin liner on a cookie sheet (which makes the frozen spinach “pucks” easier to pop out).
You can use these frozen pucks in smoothies or dips (just be sure to thaw it and drain the water out before using it in dips).”
Thanks, Jasmine, for the spinach prep tip!
Can This Dip Be Made Dairy Free?
I believe this dip would be good with a couple dairy free options.
For the shredded cheddar, you should be able to find a dairy free replacement in most grocery stores.
As for the cream cheese, there are store bought options as well, but there is also a recipe for making dairy free cream cheese.
You can find that recipe here >>> 5 Minute Vegan Cream Cheese
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With only 4 ingredients, this simple spinach cheese dip is great to take to parties, game nights or serve to your guests. I guarantee you will receive many compliments over this recipe...and probably have an empty dish to take home with you! You will love the fact that it is healthy, low carb and perfect for the Trim Healthy Mama lifestyle.
- 8 ounces cream cheese, softened
- 16 ounce jar of salsa
- 10 ounces frozen, chopped spinach - thawed and squeezed dry
- 2 cups shredded cheddar, divided
- Preheat oven to 350 degrees.
- Combine everything except for 1 cup of shredded cheese.
- Spread mixture in an ungreased 9 or 10 inch pie plate.
- Sprinkle with the remaining shredded cheese.
- Bake uncovered for 20 minutes.
- Serve with your favorite vegetables or low carb chips.
Serving Size1/4 cup
Amount Per Serving Calories 102Total Fat 8gNet Carbohydrates 2gProtein 5g