Published: · Modified: by Bridget · This post may contain affiliate links · 3 Comments
I adapted this Spinach Dip recipe from Amy Wisniewski/Chow's FRESH version of the well-loved dip many of us are familiar with.
I can assure you the small amount of extra effort is well worth it!
The delicious end result is a dip with a delicate texture bursting with flavor.
This spinach dip goes well with sliced baguettes, or any variety of crackers. Because this dip is so flavorful, I recommend crackers with subtle seasonings so that the dip remains the main attraction. Carr's water crackers are perfect!
For a beautiful presentation (easy to clean up after too!), hollow out a round loaf of sourdough bread and fill with the dip.
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Recipe Summary: This FRESH version of the well-loved dip from the back of the vegetable soup mix box is well worth the small amount of extra effort! The end result is a dip with a delicate texture bursting with flavor. This dip is great with sliced baguettes, or any variety of crackers. Because this dip is so flavorful, I recommend crackers with subtle seasons so as not to detract from the dip. Enjoy!
Ingredients
2 Tablespoons Olive oil
½ cup Finely shredded carrot
3-4 Medium Garlic cloves (finely chopped)
2 Tablespoons Onion (minced)
1 teaspoon Kosher salt ((or more, to taste))
½ teaspoon Black pepper (coursely ground (or more, to taste))
20oz Baby spinach (washed (of course!))
1 cup Sour cream
1 cup Mayo
2 Teaspoons Worchestershire sauce
1 Teaspoon Fresh lemon juice
Note
This delicious spinach dip recipe is adapted from one I found on Chow.com. I've been making spinach dip for years, but using fresh baby spinach in place of frozen, chopped spinach makes all the difference! If you've got a few extra moments, I highly recommend using fresh.
Enjoy! -- The Recipe Wench
Directions
Step 1
Heat oil over medium heat in a skillet (one with straight sides is going to accommodate the ingredients better)
Step 2
Add carrot, onion, garlic salt and pepper.
Step 3
Saute until vegetables have softened. The onions and garlic will be deliciously fragrant!
Step 4
Scoot this mixture into a large bowl and set aside.
Step 5
To the skillet, add one-half the spinach, sprinkle with a little salt and pepper.
Step 6
Once the spinach starts to wilt, add the remaining spinach, season with a bit more salt and pepper.
Step 7
As soon as the spinach is wilted, pour the spinach into a colander to drain and cool off.
Step 8
When spinach is cool enough to handle, gentle squeeze out as much moisture as you can. I do this in small handfuls.
Step 9
Finely chop the spinach and add it to the carrot/onion/garlic mixture. Stir to break up clumps of spinach.
Step 10
Stir in sour cream, mayo, Worcestershire sauce and lemon juice.
Step 11
Cover and store in fridge while flavors "marry."
Step 12
Taste test and adjust seasonings prior to serving.
Frozen spinach can be subbed in pretty much any place you'd normally be cooking raw spinach. And since raw spinach is watery, you'll probably need to cook it down anyway—otherwise, it'll release its water and change the texture and flavor of your finished dish.
It will start to wilt down quite quickly, once it has wilted (about 1-2 mins) drain it through a colander and allow all the excess water to run out, pressing it with the back of a spoon or underside of a ladle will help force excess water out of the spinach through the colander.
The high heat and stirring will help any liquid the spinach releases evaporate quickly, which is what you want to avoid wet or slimy spinach when all is said and done. To cook more spinach, add it in batches so that as the leaves wilt; any liquid given off will evaporate right away.
One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach.
Frozen spinach is cooked and frozen at its peak, keeping its nourishment intact. I would argue that this makes frozen spinach the consistently healthier option, unless of course, you grow your own or shop at a farmer's market regularly.
To cook fresh spinach in boiling water, place 1 pound of washed spinach, covered, in a small amount of boiling salted water. If you're wondering how long to boil spinach, it should only take a few minutes. Once the steam starts to foam, begin your timer. Cook for 3 to 5 minutes or until tender.
Place the leaves into a pot of boiling water for 1 minute only. Use 2 quarts of water for every pound or so of spinach. Remove leaves from boiling water and transfer to a bowl of ice water. Drain and squeeze any remaining water out with your hands.
If you have bought pre-washed bagged spinach it will probably only need a quick rinse to freshen it up. In contrast, loose spinach needs thorough washing in a colander to remove dirt and grit.
Store the spinach in the crisper drawer of your fridge for about 10 days. If your spinach isn't in an airtight container, make sure you don't store it next to ethylene-producing fruits (such as bananas and apples). Exposure to ethylene gas will cause your spinach to go bad more quickly.
One pound of fresh spinach will produce about 10 cups of torn raw leaves. If you only need about 1 cup of raw spinach, then you would only need to purchase 1.5 to 2 ounces. Be aware of how much spinach shrinks during cooking!
The recipe calls for frozen chopped spinach that has been cooked, cooled, and squeezed dry. I have never bothered with cooking the spinach for this dip and I love how it tastes. I just thaw the spinach and turn it out onto a newly washed clean towel, right next to the sink.
Spinach: Use frozen chopped spinach that has been thawed and squeezed to remove excess liquid. You can replace frozen spinach with fresh – cook 1 pound of fresh spinach, cool, chop & squeeze it to remove moisture.
We prefer frozen spinach over canned because it has better flavor and is lower in sodium. Plus, 1 cup of frozen spinach has more than four times the amount of nutrients—including fiber, folate, iron and calcium—compared to a cup of fresh spinach, so if you want to power up, do it with frozen spinach.
Most frozen vegetables retain better texture and flavor if cooked directly, though frozen greens like spinach are best if partially thawed before cooking. Cook frozen spinach thoroughly before you eat it to destroy bacteria.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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