Description
A creamy and flavorful Fresh Spinach Dip made with sautéed fresh baby spinach, shredded carrots, onions, and a blend of sour cream and mayonnaise. Perfect as an appetizer served with crackers, chips, or fresh vegetable sticks.
Ingredients
Scale
Vegetable Base
- 2 Tbsp olive oil
- 1 medium carrot, shredded
- ½ cup diced yellow onions
- 1 tsp minced garlic
- 1 tsp kosher salt
- ½ tsp black pepper
- 16 oz. fresh baby spinach
- ¼ cup chopped green onions
Dressing and Flavorings
- 1 cup sour cream
- ½ cup mayonnaise
- 1 8-oz. can sliced water chestnuts, drained and chopped
- 1 Tbsp Worcestershire sauce
- 1 tsp lemon juice
- 1 tsp onion powder
- ½ tsp paprika
- ¼ tsp garlic powder
For Serving
- Crackers, bread bowl, potato chips, pita chips, tortilla chips and/or carrot sticks, celery sticks, and bell peppers
Instructions
- Prepare the Vegetable Base: In a large skillet, heat olive oil over medium-high heat. Add shredded carrots and diced onions, sautéing with occasional stirring for 5 minutes until softened.
- Add Garlic and Seasonings: Stir in minced garlic, kosher salt, and black pepper. Continue sautéing for 1 to 2 minutes to blend flavors, then transfer this mixture to a large bowl and set aside.
- Sauté Spinach: Return the skillet to medium heat and add half of the fresh baby spinach. Sauté, stirring occasionally, for 3 to 4 minutes until wilted. Add the remaining spinach and continue sautéing for another 3 to 4 minutes until completely wilted.
- Drain and Chop Spinach: Transfer the cooked spinach to a colander and press out as much excess moisture as possible using paper towels. Chop the spinach finely and add it to the bowl with the cooked carrot and onion mixture.
- Combine Dip Ingredients: Add chopped green onions, sour cream, mayonnaise, chopped water chestnuts, Worcestershire sauce, lemon juice, onion powder, paprika, and garlic powder to the bowl. Stir thoroughly until all ingredients are well combined.
- Chill the Dip: Cover the bowl and refrigerate the dip for 2 hours or until chilled. For best flavor, refrigerate overnight if possible.
- Serve: Serve the dip in a bowl accompanied by crackers, baguette slices, chips, and/or fresh vegetable sticks such as carrots and celery. Optionally, present the dip in a hollowed-out bread bowl for a festive touch.
Notes
- Use fresh baby spinach for the best texture and flavor.
- Pressing out excess moisture from the spinach prevents a watery dip.
- Refrigerating the dip overnight enhances the flavors and texture.
- For a different twist, substitute mayonnaise with Greek yogurt for a lighter version.
- This dip pairs well with a variety of chips and fresh vegetables for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 195 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.03 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 23 mg
