Description
Fresh Spinach Dip is a flavorful and creamy appetizer made with sautéed fresh baby spinach, shredded carrots, onions, and a blend of sour cream and mayonnaise. Perfectly seasoned with garlic, Worcestershire sauce, and spices, this easy-to-make dip pairs wonderfully with crackers, chips, or fresh veggies for a crowd-pleasing snack or party starter.
Ingredients
Scale
Vegetables
- 1 medium carrot (shredded)
- ½ cup diced yellow onions
- 16 oz. fresh baby spinach
- ¼ cup chopped green onions
- 1 tsp minced garlic
Wet Ingredients
- 2 Tbsp olive oil
- 1 cup sour cream
- ½ cup mayonnaise
- 1 Tbsp Worcestershire sauce
- 1 tsp lemon juice
Other Ingredients
- 1 8-oz. can sliced water chestnuts, drained and chopped
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp onion powder
- ½ tsp paprika
- ¼ tsp garlic powder
- Crackers, bread bowl, potato chips, pita chips, tortilla chips and/or carrot sticks, celery sticks and bell peppers for serving
Instructions
- Heat oil and sauté vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shredded carrot and diced yellow onions and sauté, stirring occasionally, for 5 minutes until softened.
- Add garlic and seasonings: Stir in minced garlic, kosher salt, and black pepper and continue sautéing for 1-2 more minutes until fragrant. Transfer this vegetable mixture to a large bowl and set aside.
- Sauté the spinach: Return the skillet to medium heat and add half of the fresh baby spinach. Cook, stirring occasionally, for 3-4 minutes until it begins to wilt. Add remaining spinach and cook for another 3-4 minutes until all spinach is wilted.
- Drain excess moisture: Transfer wilted spinach to a colander and press out as much moisture as possible using paper towels. Chop the spinach finely and add it to the bowl with the sautéed vegetables.
- 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 everything until well combined.
- Chill the dip: Cover the bowl and refrigerate the dip for 2 hours or until chilled. For best flavor, refrigerate overnight.
- Serve: Serve the spinach dip in a bowl with crackers, baguette slices, chips, or fresh vegetable sticks. For an attractive presentation, serve in a hollowed-out bread bowl.
Notes
- This dip is best prepared ahead of time to allow flavors to meld; chilling overnight is ideal.
- Pressing out excess moisture from the spinach is crucial to avoid a watery dip.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Feel free to add fresh herbs like dill or parsley for extra flavor.
- Serving suggestions include pita chips, tortilla chips, or assorted fresh veggies like celery and bell peppers.
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
