Spooky Spinach Dip
Spooky Spinach Dip is a creepy and creamy Halloween appetizer. This frightfully delicious dip comes together in just a few minutes, making it perfect for any holiday gathering. Packed with vegetables, it's a healthy and flavorful choice your guests will love.
Servings: 12
Calories: 196kcal
Equipment
- Large Bowl
- whisk
- Silicone Spatula
- large kitchen knife
- cutting board
Ingredients
- 15 oz Frozen Chopped Spinach
- 1 c Mayonnaise, about 8 ounces
- 1 c Sour Cream, about 8 ounces
- 1.4 oz Knorr Vegetable Recipe Mix
- 1 Red Bell Pepper
- 8 oz can Sliced Water Chestnuts
- 12 Large Black Olives, drained
Instructions
- Cook the spinach according to the package directions; I microwaved mine. Let it cool slightly, then place it in a colander in your sink. Use paper towels to press the water out of the spinach; repeat several times to remove as much water as possible. Line a half-sheet pan with a triple layer of paper towels and spread the spinach on the paper towels. Place a triple layer of paper towels on top of the spinach, then use your hands to press down on the paper towels to remove more water from the spinach. Repeat the paper towels on the sheet pan process several times until the spinach is no longer wet.
- Place the mayonnaise, sour cream, and Knorr Vegetable Mix into a large bowl. Then, use a whisk to combine.
- Wash and dice the red bell pepper. Open the can of sliced water chestnuts, drain them in a small colander, rinse well, then dice. Add the diced red bell pepper and water chestnuts to the mixed sauce and combine.
- Add the dried chopped spinach and fold into the mixture, breaking the spinach up as you fold. Cover the bowl and refrigerate for at least an hour.
- When you're ready to serve, transfer the dip to a serving bowl. To make the spiders, cut several of the black olives in half lengthwise for the bodies. Then, to make the heads and legs, cut several more into slices. Use the closed ends for the heads and cut the slices in half for the legs.1 Place the black olive pieces in a spider design on top of the dip.
- Serve with a variety of crudités, crackers, and chips.
- Yield 12 servings.
Notes
- Place a layer of paper towels on a plate and build the black olive spiders on the paper towels first before placing them on top of the dip. This will allow the olive pieces to dry a little bit, and make sure your spiders look right before building them on top of the dip
Nutrition
Calories: 196kcal | Carbohydrates: 9g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 491mg | Potassium: 248mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4557IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 1mg
