Recipes
By Mom 4 Comments Note: This Post May Contain Affiliate Links Which Means We Earn a Small Commision.
This post may contain affiliate links which means I earn a small commission
July is full of summer celebrations between our two families. Birthdays, anniversaries, and holidays are great excuses to get together and have a great time. I have a few basic go-to recipes for entertaining and one of my favorites is this homemade spinach dip. This is the best spinach dip recipe that you will find for a from-scratch spinach dip that doesn’t include powdered vegetable mix.
I use real, fresh veggies and a secret ingredient to make this family favorite stand out from all the rest. I only make easy spinach dip recipes so you can be assured that this doesn’t take much more time that using the frozen spinach and other shortcuts.
The secret ingredient in this bread bowl spinach dip is DairyPureSour Cream. You may be familiar with DairyPure and not even realize it. Land O’Lakes Sour Cream is now Dean’sDairyPureSour Cream, with the same great taste that families have loved and trusted for years.
DairyPureSour Cream is made with fresh cream and milk from their owndairy. I love DairyPure’s 5-Point Purity Promise: Their products contain no artificial growth hormones, is tested for antibiotics, is continually quality tested to ensure purity, only comes from cows fed a healthy diet and is cold shipped from your trusteddairy. If you are looking to cut out a few fat grams you could make a low-fat spinach dip recipe with DairyPure Light Sour Cream (which contains 50% less fat and 41% fewer calories).
Ingredients
- 2 tablespoons olive oil
- 1/3 cup shredded carrot (I use the food processor for a quick prep)
- 1/2 cup minced yellow onion
- 3 medium garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup DairyPureSour Cream
- 1/2 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly squeezed lemon juice
- 20 ounces baby spinach, washed and dried
- Bread Bowl
- Vegetables for dipping
Directions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add carrot, onion, garlic, salt, and pepper and stir. Cook veggies until soft for about 5 minutes. Put into a small bowl and reserve.
Heat 1 tablespoon olive oil in the same skillet over medium heat. Add half of your spinach. Allow to cook down about 3 minutes and add the other half of the spinach until wilted.
Using paper towels, squeeze moisture away from the spinach and then add to a medium mixing bowl. Add cooked vegetable mixture, mayonnaise, sour cream, lemon juice and Worcestershire sauce to the bowl and mix well to combine. Add salt and pepper as needed. Cover with plastic wrap and refrigerate for a minimum of 2 hours.
Serve in a bread bowl with vegetables.
Related Recipes:Spinach Crescent Roll Appetizers,Keto Spinach Stuffed Chicken Breast with Cheese,5 Minute Homemade Caramelized Onion Dip
The Best Homemade Spinach Dip
Author: A Mom's Impression
Servings: 12 people
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This is the best spinach dip recipe that you will find for a from-scratch spinach dip that doesn't include powdered vegetable mix.
Ingredients
- 2 tablespoons olive oil
- 1/3 cup shredded carrot I use the food processor for a quick prep
- 1/2 cup minced yellow onion
- 3 medium garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup DairyPure Sour Cream
- 1/2 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly squeezed lemon juice
- 20 ounces baby spinach washed and dried
- Bread Bowl
- Vegetables for dipping
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add carrot, onion, garlic, salt, and pepper and stir. Cook veggies until soft for about 5 minutes. Put into a small bowl and reserve.
Heat 1 tablespoon olive oil in the same skillet over medium heat. Add half of your spinach. Allow to cook down about 3 minutes and add the other half of the spinach until wilted.
Using paper towels, squeeze moisture away from the spinach and then add to a medium mixing bowl. Add cooked vegetable mixture, mayonnaise, sour cream, lemon juice and Worcestershire sauce to the bowl and mix well to combine. Add salt and pepper as needed. Cover with plastic wrap and refrigerate for a minimum of 2 hours.
Serve in a bread bowl with vegetables.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Created by Mom
Kat Hodson is the founder of A Mom's Impression, a wife to a handsome man, a mom to a beautiful girl, a sweet boy, and a first grade teacher. She loves to shop, cook, read, take photos, and hang out with her family. Her life may be hectic, but it is an exciting ride!
Reader Interactions
BJ says
you need to supply a print option
Reply
Mom says
Thank you for pointing that out. I just included a printable recipe card.
Reply
Ann Butler says
This recipe looks good to try because I do not like artichokes. From reading your directions you are cooking the spinach and then squeezing the moisture out and drying?? This just does not seem clear to me.
Reply
Mom says
That is correct. I cook it first. You could also use frozen spinach and squeeze out the moisture, but I used fresh.
Reply
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