We’re gearing up for two solid months of get-togethers with family and friends, WHICH MEANS you’re going to be making your fair share of appetizers.
For Thanksgiving — and even, yes, the trending Friendsgiving (read the 17 Rules of Friendsgiving here) — why not bring a fabulous cold spinach dip? It’s super easy to make and is pretty refreshing (yes, I’m calling food refreshing) to snack on while hanging out or cooking in a warm kitchen.
And let’s be real – you’ll probably be drinking wine (or in Hubs’ case, scotch on the rocks, that wild man!) while socializing and cooking, which only makes you more flushed and warm. Have I convinced you to make this dip yet? 
The hardest part about this recipe is…. nothing. Absolutely nothing. You have to defrost 10 ounces (aka the small square) of frozen chopped spinach. That step can be borderline annoying, at least for me. But if you can overcome that small task, then you’ll bang this out in 10 minutes or less.
I tried to make this recipe “skinny,” but I love the real, original Hellmann’s Mayonnaise way too much. That includes regular sour cream. But if you want to make this a skinny version, just opt for their low-fat versions.
Cold Spinach & Parmesan Dip
Adapted from SkinnyTaste.com
Ingredients
- 10 ounces frozen chopped spinach, thawed and drained of excess liquid
- 1/2 cup sour cream
- 5 tablespoons mayonnaise
- 1/2 cup Parmesan or Pecorino Romano cheese (freshly grated, if possible!)
- 1/4 cup scallion, chopped (about 3 or 4 stalks; idea: save the rooted ends for the DIY Grow Your Own Green Onions project)
- 1 garlic clove, minced
- 1/4 teaspoon pepper
- Pinch of salt
Directions
- Combine all of the ingredients in a medium bowl.
- Taste test and adjust salt.
- Refrigerate for 30 minutes before serving (may be made up to a day in advance).
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Ashley Kinder