Spinach Dip With Fresh Baby Spinach
I adapted this Spinach Dip recipe from Amy Wisniewski/Chow’s FRESH version of the well-loved dip many of us are familiar with.
I can assure you the small amount of extra effort is well worth it!
The delicious end result is a dip with a delicate texture bursting with flavor.
This spinach dip goes well with sliced baguettes, or any variety of crackers. Because this dip is so flavorful, I recommend crackers with subtle seasonings so that the dip remains the main attraction. Carr’s water crackers are perfect!
For a beautiful presentation (easy to clean up after too!), hollow out a round loaf of sourdough bread and fill with the dip.
Enjoy![jetpack_subscription_form subscribe_text=”Subscribe to The Recipe Wench and receive new posts by email!” subscribe_button=”Sign Me Up” ]
Spinach Dip with Fresh Baby Spinach
|Prep time||20 minutes|
|Cook time||10 minutes|
|Total time||30 minutes|
|Meal type||Appetizer, Snack|
|Misc||Pre-preparable, Serve Cold|
|Slightly adapted from recipe on||Chow.com|
- 2 Tablespoons Olive oil
- 1/2 cup Finely shredded carrot
- 3-4 Medium Garlic cloves (finely chopped)
- 2 Tablespoons Onion (minced)
- 1 teaspoon Kosher salt ((or more, to taste))
- 1/2 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.|