Spinach dip suggestions?

kelseecarmichael2 · May 2015

Hey everyone, so I have been on the search for a healthy spinach dip recipe made with fresh, not frozen ingredients. Any suggestions?

RoxieDawn · May 2015

Is this hot or cold spinach dip? Are you including artichokes? Because I do not understand just HOW FRESH you mean, for example homemade sour cream, homemade mayo, homemade soup (or ingredients in that that?)

If you are including artichokes... goo luck with that. This takes many many many fresh artichokes to get the amount of hearts you need. You will be surprised how much of the artichoke is wasted doing this.

You can just cook your own fresh spinach and use that instead of frozen and skip the artichokes of course.

I included a recipe I found, I do not make this, but you can try this.. It does use store bought mayo and sour cream.

Ingredients

2 tablespoons olive oil
1/2 cup shredded carrot (from about 1 medium carrot), finely chopped
1/2 cup yellow onion, small dice
2 medium garlic cloves, finely chopped
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
20 ounces baby spinach, washed
2 medium scallions, finely chopped (white and light green parts only)
1 cup sour cream
1/2 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
Saltine or Ritz crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips, for serving

Instructions

1//Place a quadruple layer of paper towels on a cutting board and set aside. Place a fine-mesh strainer in the sink.
2//Heat the oil in a large straight-sided frying pan over medium heat until shimmering. Add the carrot, onion, garlic, measured salt, and measured pepper and stir to combine. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes. Transfer to a large bowl and set aside.
3//Return the pan to medium heat, add half of the spinach, season with salt and pepper, and stir to combine. Cook, tossing occasionally with tongs, until the spinach is completely wilted, about 4 minutes. Add the remaining spinach and cook, tossing occasionally, until completely wilted, about 3 minutes more.
4//Transfer the spinach to the strainer in the sink. Using a ladle, press on the spinach to squeeze out as much liquid as possible.
5//Place the spinach on the layered paper towels, cover with a second quadruple layer of paper towels, and press any additional liquid out of the leaves. Discard the paper towels, finely chop the spinach, and transfer it to the bowl with the vegetables.
6//Add the scallions, sour cream, mayonnaise, Worcestershire, and lemon juice and stir to combine. Cover tightly and refrigerate until the flavors meld and the dip is thoroughly chilled, about 2 hours.
7//Taste and season with salt and pepper as needed, then transfer to a serving dish. Serve with saltine or Ritz crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips.