• Skip to main content
  • Skip to primary sidebar

The Recipe Wench

menu icon
go to homepage
  • About Us
  • Recipe Index
  • Kitchen Gear
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About Us
    • Recipe Index
    • Kitchen Gear
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home

    August 13, 2014

    Spinach Dip with Fresh Baby Spinach

    Spinach Dip with Fresh Baby Spinach

    Print recipe
    • Print with main photo
    • Print text only
    Spinach Dip with Fresh Baby Spinach
    Prep time 20 minutes
    Cook time 10 minutes
    Total time 30 minutes
    Allergy Egg, Milk
    Meal type Appetizer, Snack
    Misc Pre-preparable, Serve Cold
    Slightly adapted from recipe on Chow.com
    Recipe Summary: This FRESH version of the well-loved dip from the back of the vegetable soup mix box is well worth the small amount of extra effort! The end result is a dip with a delicate texture bursting with flavor. This dip is great with sliced baguettes, or any variety of crackers. Because this dip is so flavorful, I recommend crackers with subtle seasons so as not to detract from the dip. Enjoy!

    Ingredients

    • 2 Tablespoons Olive oil
    • ½ cup Finely shredded carrot
    • 3-4 Medium Garlic cloves (finely chopped)
    • 2 Tablespoons Onion (minced)
    • 1 teaspoon Kosher salt ((or more, to taste))
    • ½ teaspoon Black pepper (coursely ground (or more, to taste))
    • 20oz Baby spinach (washed (of course!))
    • 1 cup Sour cream
    • 1 cup Mayo
    • 2 Teaspoons Worchestershire sauce
    • 1 Teaspoon Fresh lemon juice

    Note

    This delicious spinach dip recipe is adapted from one I found on Chow.com.  I've been making spinach dip for years, but using fresh baby spinach in place of frozen, chopped spinach makes all the difference!  If you've got a few extra moments, I highly recommend using fresh.

    Enjoy! -- The Recipe Wench

     

    Directions

    Step 1
    Heat oil over medium heat in a skillet (one with straight sides is going to accommodate the ingredients better)
    Step 2
    Add carrot, onion, garlic salt and pepper.
    Step 3
    Saute until vegetables have softened. The onions and garlic will be deliciously fragrant!
    Step 4
    Scoot this mixture into a large bowl and set aside.
    Step 5
    To the skillet, add one-half the spinach, sprinkle with a little salt and pepper.
    Step 6
    Once the spinach starts to wilt, add the remaining spinach, season with a bit more salt and pepper.
    Step 7
    As soon as the spinach is wilted, pour the spinach into a colander to drain and cool off.
    Step 8
    When spinach is cool enough to handle, gentle squeeze out as much moisture as you can. I do this in small handfuls.
    Step 9
    Finely chop the spinach and add it to the carrot/onion/garlic mixture. Stir to break up clumps of spinach.
    Step 10
    Stir in sour cream, mayo, Worcestershire sauce and lemon juice.
    Step 11
    Cover and store in fridge while flavors "marry."
    Step 12
    Taste test and adjust seasonings prior to serving.

    Be sure to share!

    • Tweet
    • Email
    • Print

    Primary Sidebar

    Hi, I'm Bridget! So glad you're here! I'm a former legal secretary, now wife, mother, grandmother and full-time blogger. My husband Jeff and I live in Colorado with our doggies. My favorite things are family, doggies, gardening and cooking!.

    More about me →

    Popular

    • 21 Gift Ideas for the Cook in Your Life
    • Watermelon Salad with Cucumbers and Feta
    • Greek Chicken Skewers - "Souvlaki"
    • Tzatziki with a hint of dill - goes so well with grilled chicken or steak
      Tzatziki: A delicious souvenir from Greece

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 The Recipe Wench