Know what’s on your plate
Spinach sour cream base dip
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 250 kcal —
- Protein 3.5 g 7%
- Carbohydrate 5.5 g 2%
- Fat 24 g 31%
- Saturated fat 5.3 g 27%
- Fibre 1.4 g 5%
- Sugars 1.3 g —
- Sodium 283 mg 12%
- Cholesterol 18.4 mg 6%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 249 µg 28%
- Vitamin C 2.5 mg 3%
- Vitamin D 0.12 µg 1%
- Vitamin E 2.4 mg 16%
- Vitamin K 130 µg 108%
- Thiamin (B1) 0.15 mg 13%
- Riboflavin (B2) 0.16 mg 12%
- Niacin (B3) 0.28 mg 2%
- Pantothenic acid (B5) 0.12 mg 2%
- Vitamin B6 0.23 mg 13%
- Folate (B9) 51.7 µg 13%
- Vitamin B12 0.17 µg 7%
Minerals
- Calcium 82.5 mg 6%
- Iron 0.86 mg 5%
- Magnesium 28.7 mg 7%
- Phosphorus 51.3 mg 4%
- Potassium 194 mg 4%
- Zinc 0.38 mg 3%
- Copper 0.08 mg 8%
- Manganese 0.26 mg 11%
- Selenium 3.9 µg 7%
Similar foods
- Cream cheese base dip348 kcal / 100 g
- Dehydrated onion soup sour cream base dip190 kcal / 100 g
- Yoghurt mayonnaise and spinach sauce195 kcal / 100 g
- Sour-cream based dipsassorted flavours360 kcal / 100 g
- Spinach cream soupwith salt50 kcal / 100 g
- Velvety spinach soup92 kcal / 100 g
- Schmand dipwith chives184 kcal / 100 g
Questions about Spinach sour cream base dip
How do you make spinach sour cream dip from scratch?
Thaw frozen spinach, squeeze it very dry, then stir it into sour cream with chopped spring onion, garlic, lemon juice and black pepper. Chill for at least 30 minutes so the flavours meld; taste before adding salt, as some versions already contain plenty.
Can you use fresh spinach instead of frozen in spinach sour cream dip?
Yes. Wilt the leaves in a pan for a few minutes, cool them, then squeeze out as much liquid as possible and chop finely; excess water makes the dip runny.
What do you serve with spinach sour cream dip?
Serve it chilled with carrot and pepper sticks, cucumber, breadsticks or toasted pitta. It also works as a spread in sandwiches and wraps.
How long does spinach sour cream dip keep in the fridge?
Keep it covered and refrigerated at 4 °C or colder, and use it within 3 to 4 days. Don’t leave it at room temperature for more than 2 hours.
Can you freeze spinach sour cream dip?
It’s better not to: sour cream can separate when thawed, leaving the dip grainy and watery. Make a smaller batch instead, or freeze the spinach on its own before mixing.
What can you use instead of sour cream in spinach dip?
Use thick Greek-style yoghurt for a tangier, lighter dip, or cream cheese softened with a little milk for a richer, firmer one. Stir in the spinach gradually to keep the texture thick.
Is spinach sour cream dip different from spinach cream soup?
Yes. Dip is thick and served cold or at room temperature, while spinach cream soup is thinned with stock or milk and served hot; soup is also much lower in energy per 100 g, at 50 kcal compared with 250 kcal in the dip.
Source: Canadian Nutrient File 6787 · per 100 g · carbohydrate per EU label, fibre excluded
