Fresh Spinach Dip
Equipment
- 1 medium mixing bowl
- 1 small skillet or saucepan
- 1 Cutting board
- 1 Chef's knife
- 1 whisk or mixing spoon
- 1 Rubber spatula
- 1 serving bowl
- 1 plastic wrap or airtight container
Ingredients
- 4 cup fresh spinach leaves chopped
- 1 tablespoon olive oil
- 1 cup sour cream full-fat
- 1 cup mayonnaise full-fat
- 1 cup cream cheese softened
- 2 clove garlic minced
- 2 tablespoon green onion finely sliced
- 2 tablespoon fresh parsley chopped
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- Rinse the fresh spinach leaves under cold water and pat them thoroughly dry with paper towels.
- Roughly chop the spinach on the cutting board into small pieces.
- Heat the olive oil in the small skillet over medium heat.
- Add the chopped spinach to the skillet and sauté for 2–3 minutes until just wilted, stirring frequently.
- Transfer the wilted spinach to a plate and let it cool to room temperature.
- In the medium mixing bowl, add the sour cream, mayonnaise, and softened cream cheese.
- Whisk or stir the mixture until completely smooth and well combined.
- Add the minced garlic, sliced green onion, chopped parsley, lemon juice, Worcestershire sauce, salt, and black pepper to the bowl.
- Fold the cooled spinach into the creamy mixture using the rubber spatula until evenly distributed.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Transfer the spinach dip to the serving bowl and smooth the top with the spatula.
- Cover the bowl tightly with plastic wrap or place it in an airtight container.
- Refrigerate the dip for at least 30 minutes to allow the flavors to meld.
- Serve chilled with sliced vegetables, crackers, or bread.
Notes
For the best flavor, let the dip rest even longer—up to 2–4 hours—so the aromatics fully infuse the creamy base, and always ensure the spinach is well-dried and cooled before mixing to avoid a watery dip. You can lighten the recipe by swapping some mayonnaise for Greek yogurt, but keep at least part sour cream or cream cheese for richness and texture. If the dip seems too thick after chilling, loosen it with a tablespoon or two of milk or yogurt, stirring until it reaches your preferred consistency. This dip keeps well in the refrigerator for up to 3 days; just give it a good stir before serving and avoid double-dipping to maintain freshness. For extra flavor, try adding a pinch of smoked paprika, red pepper flakes, or finely grated Parmesan right before serving.
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