Description
This Fresh Spinach Dip is a vibrant and creamy appetizer made with sautéed fresh baby spinach, shredded carrots, onions, water chestnuts, and a tangy blend of sour cream and mayonnaise. Perfectly seasoned and chilled, it's ideal for serving with crackers, chips, or fresh vegetable sticks.
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
Canned Goods
- 1 8-oz. can sliced water chestnuts, drained and chopped
Seasonings
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp onion powder
- ½ tsp paprika
- ¼ tsp garlic powder
For Serving
- Crackers, bread bowl, potato chips, pita chips, tortilla chips, carrot sticks, celery sticks, and/or bell peppers
Instructions
- Heat the oil: Using a large skillet, add olive oil and place over medium-high heat until hot.
- Sauté vegetables: Add shredded carrots and diced onions, stirring occasionally for 5 minutes until softened.
- Add garlic and seasoning: Stir in minced garlic, kosher salt, and black pepper; continue sautéing for 1-2 minutes until fragrant. Transfer this mixture to a large bowl and set aside.
- Cook spinach in batches: Return skillet to medium heat, add half of the spinach, sauté for 3-4 minutes until wilting, then add remaining spinach and sauté for an additional 3-4 minutes until fully wilted.
- Drain spinach moisture: Transfer spinach to a colander and press excess moisture out using paper towels to avoid watery dip.
- Combine ingredients: Finely chop the drained spinach, add it to the bowl with the carrot and onion mixture. Add green onions, sour cream, mayonnaise, chopped water chestnuts, Worcestershire sauce, lemon juice, onion powder, paprika, and garlic powder. Stir until fully combined.
- Chill the dip: Cover the bowl and refrigerate for 2 hours to allow flavors to meld and the dip to chill. For best results, refrigerate overnight.
- Serve: Transfer to a serving bowl or a hollowed-out bread bowl. Serve with your choice of crackers, chips, or fresh vegetable sticks such as carrots and celery.
Notes
- Pressing the spinach thoroughly is key to prevent a watery dip.
- For a richer flavor, refrigerate the dip overnight instead of 2 hours.
- Use kosher salt for better seasoning control and flavor.
- This dip pairs wonderfully with a variety of dippers including pita chips, tortilla chips, and fresh vegetables.
- For a fun presentation, serve in a hollowed-out bread bowl.
- Substitute mayonnaise with Greek yogurt for a lighter option.
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
