Description
This Fresh Spinach Dip is a flavorful and creamy appetizer made with sautéed fresh baby spinach, shredded carrots, onions, and a mix of sour cream and mayonnaise. Perfectly seasoned with garlic, Worcestershire sauce, and spices, it's ideal served chilled alongside crackers or fresh veggies for dipping.
Ingredients
Scale
Vegetables
- 1 medium carrot, shredded
- ½ cup diced yellow onions
- 16 oz. fresh baby spinach
- ¼ cup chopped green onions
Wet Ingredients
- 2 Tbsp olive oil
- 1 cup sour cream
- ½ cup mayonnaise
- 1 Tbsp Worcestershire sauce
- 1 tsp lemon juice
Seasonings
- 1 tsp minced garlic
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp onion powder
- ½ tsp paprika
- ¼ tsp garlic powder
Other
- 1 8-oz. can sliced water chestnuts, drained and chopped
- For serving: crackers, bread bowl, potato chips, pita chips, tortilla chips, carrot sticks, celery sticks, and/or bell peppers
Instructions
- Heat olive oil: Using a large skillet, add olive oil and place over medium-high heat until hot.
- Sauté carrots and onions: Add shredded carrots and diced onions to the skillet. Sauté, stirring occasionally, for 5 minutes until they soften.
- Add garlic and seasoning: Stir in minced garlic, kosher salt, and black pepper. Continue sautéing for 1-2 more minutes until fragrant. Transfer this mixture into a large bowl and set aside.
- Cook spinach: Place the skillet back on medium heat and add half of the fresh spinach. Sauté for 3-4 minutes, stirring occasionally until it begins to wilt. Add the remaining spinach and continue cooking for 3-4 more minutes until completely wilted.
- Drain spinach: Transfer the cooked spinach into a colander. Press out as much excess moisture as possible using paper towels.
- Combine ingredients: Chop the spinach finely and add it to the bowl with the carrot and onion mixture. Add chopped green onions, sour cream, mayonnaise, chopped water chestnuts, Worcestershire sauce, lemon juice, onion powder, paprika, and garlic powder. Stir until well combined.
- Chill dip: Cover the bowl and refrigerate the dip for 2 hours or until chilled. For best flavor, refrigerate overnight.
- Serve: Serve the dip in a bowl accompanied by crackers, bread slices, chips, or fresh vegetables such as carrots and celery. Optional: serve in a hollowed-out bread bowl for a fun presentation.
Notes
- Pressing the spinach to remove moisture is essential to prevent a watery dip.
- Refrigerating the dip overnight enhances the flavors, so plan ahead if possible.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Use kosher salt for better control of seasoning.
- For a gluten-free version, serve with gluten-free crackers or vegetables instead of bread-based chips.
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
