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Fresh Baby Spinach Dip


Fresh is best!

Home Recipes Appetizers Spinach Dip With Fresh Baby Spinach

Spinach Dip With Fresh Baby Spinach

Appetizers |

Spinach dip

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!

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Spinach Dip with Fresh Baby Spinach

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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
  • 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

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.

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3 Comments

Leave your reply.
  • Julie Boston
    · Reply

    February 4, 2018 at 8:18 PM
    This is so good! I like knowing what's in my dip instead of using a packet of who knows what. Worth the extra effort.
    • Bridget
      · Reply

      Author
      February 24, 2018 at 9:10 PM
      I totally agree, Julie!

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