Description
This Fresh Spinach Dip is a creamy and flavorful appetizer made with sautéed fresh baby spinach, shredded carrots, onions, garlic, and a blend of sour cream and mayonnaise. Perfect for serving with crackers, chips, or fresh vegetable sticks, this easy-to-make dip is a crowd-pleaser and can be prepared ahead of time to chill and let the flavors meld.
Ingredients
Scale
Vegetables
- 1 medium carrot (shredded)
- ½ cup diced yellow onions
- 16 oz. fresh baby spinach
- ¼ cup chopped green onions
Wet Ingredients
- 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
Seasonings and Oils
- 2 Tbsp olive oil
- 1 tsp minced garlic
- 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, 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, sautéing while stirring occasionally for 5 minutes until softened.
- Add garlic and spices: 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 skillet back over medium heat and add half of the spinach. Sauté, stirring occasionally, for 3-4 minutes until it begins to wilt. Add remaining spinach and cook for an additional 3-4 minutes until completely wilted.
- Drain spinach: Transfer spinach to a colander. Use paper towels to press and remove as much excess moisture as possible.
- Combine spinach and vegetables: Chop the spinach finely and add it to the bowl containing the sautéed carrot and onion mixture.
- Add remaining ingredients: Stir in chopped green onions, sour cream, mayonnaise, chopped water chestnuts, Worcestershire sauce, lemon juice, onion powder, paprika, and garlic powder until well combined.
- Chill the dip: Cover the bowl and refrigerate for 2 hours or longer; for best flavor, chill overnight.
- Serve: Serve the dip chilled in a bowl alongside crackers, bread slices, tortilla chips, or fresh vegetable sticks. For an attractive presentation, serve inside a hollowed-out bread bowl.
Notes
- Press the spinach thoroughly to remove excess moisture to prevent a watery dip.
- The dip tastes best if refrigerated overnight, allowing flavors to meld fully.
- Substitute plain Greek yogurt for sour cream to reduce calories while maintaining creaminess.
- For a vegetarian version, ensure Worcestershire sauce used is vegetarian-friendly or substitute with soy sauce.
- This dip pairs wonderfully with a variety of dippers including pita chips, toasted baguette slices, or fresh vegetables.
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
