Fresh Spinach Dip Thursday, January 30, 2014


1 TBSP olive oil
1/2 cup carrot, grated
1/2 cup yellow onion, finely chopped
2 garlic cloves, finely minced
2 tsp kosher salt
1 tsp black pepper
1 20-ounce bag baby spinach
2 green onions, chopped
1 cup sour cream
1/2 cup mayonnaise
2 tsp Worcestershire sauce
1 tsp lemon juice
crackers, sourdough bread or vegetable sticks – for serving


In a large skillet over medium heat, saute the carrot, onion, garlic and salt and pepper in the olive oil until the vegetables have softened, about 5-7 minutes. Transfer to a large bowl and set aside. Return the skillet to the stove.
Add the spinach, working in batches if necessary, and cook until the spinach has fully wilted, about 5 minutes. Move the spinach to a strainer and press with a ladle to remove as much liquid as possible. Place spinach between paper or tea towels and press to remove any remaining liquid. Finely chop the spinach and add it to the sauteed vegetables. Add the green onions, sour cream, mayonnaise, Worcestershire sauce and lemon juice. Stir to combine. Taste and adjust seasoning for salt and pepper. Chill thoroughly before serving.


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