Description
Fresh Spinach Dip is a creamy and flavorful appetizer made with sautéed fresh baby spinach, crunchy water chestnuts, and a tangy blend of sour cream and mayonnaise. This easy-to-make dip is perfect for serving with crackers, chips, or fresh vegetables for parties and gatherings.
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
Dressing and Seasonings
- 2 Tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup sour cream
- ½ cup mayonnaise
- 1 Tbsp Worcestershire sauce
- 1 tsp lemon juice
- 1 tsp onion powder
- ½ tsp paprika
- ¼ tsp garlic powder
Additional
- 1 8-oz. can sliced water chestnuts, drained and chopped
- Crackers (bread bowl, potato chips, pita chips, tortilla chips and/or carrot sticks, celery sticks, and bell peppers) for serving
Instructions
- Heat olive oil: Using a large skillet, add olive oil and place over medium-high heat until hot.
- Sauté vegetables: Add shredded carrots and diced onions to the skillet. Sauté, 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 more minutes until fragrant and well combined. Transfer mixture to a large bowl and set aside.
- Cook spinach: Return skillet to medium heat and add half of the spinach. Sauté, stirring occasionally, for 3-4 minutes until it begins to wilt. Add remaining spinach and continue cooking for another 3-4 minutes until completely wilted.
- Drain spinach: Transfer cooked spinach to a colander. Use paper towels to press out as much excess moisture as possible.
- Combine ingredients: Chop spinach finely and add 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 well combined.
- Chill the dip: Cover the bowl and refrigerate for 2 hours or until thoroughly chilled. For best flavor, refrigerate overnight if possible.
- Serve: Serve the dip in a bowl with crackers, baguette slices, chips, or fresh vegetable sticks. For a creative presentation, serve in a hollowed-out bread bowl.
Notes
- Use fresh baby spinach for the best flavor and texture.
- Pressing excess moisture from spinach is essential to avoid a watery dip.
- For a tangier dip, add a bit more lemon juice or Worcestershire sauce to taste.
- This dip can be made a day ahead to allow flavors to meld better.
- Serve with a variety of dippers like pita chips, tortilla chips, or fresh veggies for a crowd-pleasing appetizer.
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
