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