FRESH SPINACH DIP

Spinach Dip

How is your garden growing this year?  Our tomatoes had a late start with the crazy spring weather, but now we seem to have a bumper crop of just about everything.  Crazy sweet tiny tomatoes, cucumbers, green beans, sugar snap peas and peppers can't be picked and eaten fast enough!  And if you don't have your own garden, the fresh vegies at the market look wonderful too!

​My family loves fresh vegies - and they especially LOVE dipping baby carrots, sliced cucumbers and sugar snap peas into this homemade Fresh Spinach Dip!  And until you have tried this easy-to-make recipe with absolutely NO PRE-PACKAGED DRY SOUP MIX or squeezing frozen spinach, you don't know how good and flavorful Fresh Spinach Dip can be!

Spinach Dip

So quick and easy to make, with fresh ingredients that YOU control - don't you just love that?  Creamy, smooth, and just packed with flavor - this is one of our favorite dips all year around.

​It's easy to pack for lunches too, and a sure-fire way to get everyone eating lots of fresh vegies.  Even if your little ones are dipping crackers, thick-sliced potato chips or pretzels into this, its one way to sneak vegies into their diet.  

Fresh Spinach Dip

Easy to make ahead of time - all it needs is a couple of hours to chill and you're good to go.  For a crazy spin, you can also use this as a spread on ham, turkey or chicken sandwiches or wraps.  SO YUMMY! 

​This is sure to become one of your family favorites too!  Enjoy!

FRESH SPINACH DIP

Once you try this homemade Fresh Spinach Dip, you will never use packaged soup mixes or buy store-bought again!  Creamy and smooth, loaded with fresh vegetables and flavor, this is one of our favorite dips all year around!
 
INGREDIENTS:
20 oz. fresh baby spinach
2 tablespoons olive oil
2 tablespoons butter
½ cup shredded carrot
1 cup yellow or sweet onion (minced)
3 garlic cloves (finely chopped)
1 teaspoon kosher salt
½ teaspoon freshly black pepper
2 medium scallions (finely minced - use only the white and light green parts)
1 cup sour cream  (or Greek yogurt)
2/3 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
¼ cup grated Parmesan cheese
2/3 cup canned sliced water chestnuts (drained and chopped)
1/8 teaspoon cayenne pepper
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SERVE WITH:  fresh vegies, crackers, crostini, tortilla chips, thick-cut potato chips or pretzels

Fresh Spinach Dip

HOW I MAKE THIS:

1. Wash and drain baby spinach, press with paper towels to remove as much moisture as you can.  Chop into pieces and set aside.
2. Heat a large non-stick skillet over medium heat.  Add the butter and olive oil and heat until shimmering.  Add the carrot, onion, garlic, salt and pepper and stir to combine. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes. Transfer to a large bowl and set aside to cool.
3. Return the pan to medium heat, add half of the chopped spinach, and cook, tossing occasionally with tongs until the spinach is completely wilted, about 3 miutes.  Add the remaining spinach and cook, tossing occasionally, until completely wilted, about 2 minutes more.  Drain spinach in a strainer to remove any excess fluid.  Add drained spinach to sautéed vegetables.
4. Add remaining ingredients and blend well.  Cover and refrigerate for at least 2 hours.

YIELD:  2-1/2 cups

Originally posted December of 2013; revised and reposted August 2018.
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