She Strengthens

Elevate Your Appetizer Game with Fresh Spinach Dip

Are you tired of the same old spinach dip made with dehydrated soup mix and frozen spinach? Upgrade your snack game with this delicious recipe that combines fresh veggies and creamy ingredients, perfect for parties or a cozy night in.

The Flavorful Twist

Growing up, I knew only one way to make spinach dip – by using a mix and dumping it into a hollowed-out bread bowl. But as an adult, I crave the flavor and texture of fresh vegetables in my dip. So, I cook fresh spinach leaves, shredded carrots, and onions, then mix them with mayo, sour cream, and a few other ingredients. The result is a tasty dip that’s sure to become your new favorite.

The Recipe

Yield: 2 1/2 cups
Difficulty: Easy
Total Time: 50 minutes, plus 2 hours chilling time

Ingredients:

• 2 tablespoons olive oil
• 1/2 cup shredded carrot (from about 1 medium carrot), finely chopped
• 1/2 cup yellow onion, small dice
• 2 medium garlic cloves, finely chopped
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 20 ounces baby spinach, washed
• 2 medium scallions, finely chopped (white and light green parts only)
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 teaspoons Worcestershire sauce
• 1 teaspoon freshly squeezed lemon juice
• Saltine or Ritz crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips, for serving

Instructions:

Step 1: Prepare the Vegetables

Place a quadruple layer of paper towels on a cutting board and set aside. Heat the oil in a large straight-sided frying pan over medium heat until shimmering. Add the carrot, onion, garlic, measured salt, and measured pepper and stir to combine. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.

Step 2: Wilt the Spinach

Return the pan to medium heat, add half of the spinach, season with salt and pepper, and stir to combine. Cook, tossing occasionally with tongs, until the spinach is completely wilted, about 4 minutes. Add the remaining spinach and cook, tossing occasionally, until completely wilted, about 3 minutes more.

Step 3: Combine and Chill

Transfer the spinach to the strainer in the sink. Using a ladle, press on the spinach to squeeze out as much liquid as possible. Place the spinach on the layered paper towels, cover with a second quadruple layer of paper towels, and press any additional liquid out of the leaves. Discard the paper towels, finely chop the spinach, and transfer it to the bowl with the vegetables. Add the scallions, sour cream, mayonnaise, Worcestershire, and lemon juice and stir to combine. Cover tightly and refrigerate until the flavors meld and the dip is thoroughly chilled, about 2 hours.

Step 4: Serve and Enjoy

Taste and season with salt and pepper as needed, then transfer to a serving dish. Serve with saltine or Ritz crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips.

For a heartier option, try our Chicken Wing Dip recipe.