Spinach Dip With Mushrooms

A lighter take on the classic cold spinach dip that usually leans on mayo, cream cheese, and a packet of dry soup mix. This version skips the soup packet entirely and replaces most of the mayo with nonfat sour cream. Fresh chopped mushrooms and sliced scallions get stirred right in, adding texture and fresh vegetable flavor where most spinach dips rely on dehydrated onion.

Five minutes of actual work plus 30 minutes or more in the fridge is all it takes. The time in the refrigerator lets the flavors meld and the frozen spinach thaw fully into the base. Serve cold with a platter of raw vegetables (carrot sticks, celery, bell pepper strips, endive leaves) or with crackers and pita chips for a sturdier dipper.

Squeeze the thawed spinach bone dry with your hands or through a clean tea towel before mixing. Wet spinach turns the dip watery and pale, and no amount of stirring fixes it after the fact.

Pro Tips

• Thaw frozen spinach overnight in the fridge, not in the microwave. Slow thawing releases less water into the mix.
• Pulse the fresh mushrooms briefly in a food processor if you prefer a smoother texture. Chopped mushrooms give more crunch; pulsed pieces blend in.
• Make the dip at least two hours ahead. Overnight is better. Flavors round out dramatically as it sits.
• Stir before serving. The liquid can separate slightly during refrigeration.

Variations

• Add a tablespoon of prepared horseradish or Dijon mustard for a tangy kick.
• Stir in a few dashes of hot sauce or a pinch of cayenne for heat.
• Swap some of the sour cream for Greek yogurt for extra protein and tang.