Easy keto spinach dip using only seven ingredients and ready in 5 minutes. There are very few carbs in spinach, making it a great option for creating dips. This low carb spinach dip is one of our favorites.
Thaw the spinach and squeeze as much water out as you can. Wring it like a towel, not kidding.
Chop up the spinach until its fine. The reason I recommend chopping it is because the spinach stems get stringy in the dip if you leave them whole. Even with pre chopped frozen spinach.
In a small mixing bowl, mix the mayonnaise and sour cream.
Add in the Worcestershire sauce, onion powder, garlic powder and salt.
Stir in the spinach and mix until everything is combined.
Chill for at least an hour.
Video
Notes
We tested this recipe with 4 different types of mayo. Regular full fat was the winner.
Fresh spinach option - Chop the stems off of 12 ounces of fresh spinach and cook it in a skillet with a little oil. Once the spinach has cooked down, let it cool to room temperature. Squeeze the the liquid out just like you would with frozen spinach. You can use your hands or a paper towel. Spinach has a lot of liquid so keep squeezing until no more big drips of liquid come out. Once all the liquid is removed, chop the spinach and then add it to your dip.
Refrigerate your dip in an airtight container for up to 3 days.
Net Carbs - There are 28 carbs and 8.5 grams of fiber in this entire recipe. The net carbs for this recipe are 19.5 grams total for the entire recipe.