Fresh Spinach Dip
"Growing up, the only way I knew how to make spinach dip was by using dehydrated soup mix and frozen spinach, and dumping the whole thing into a hollowed-out bread bowl. It was delicious, but as a grown-up, I like the flavor and texture of fresh vegetables for my spinach dip. So for this recipe, I cook fresh spinach leaves, shredded carrots, and onions, then mix them together with mayo, sour cream, and a few other ingredients. After a couple hours chilling in the fridge, it’s ready to serve with crackers and veggies, but I still like to break out the bread bowl...."
INGREDIENTS
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2 tablespoons olive oil
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1/2 cup shredded carrot (from about 1 medium carrot), finely chopped
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1/2 cup yellow onion, small dice
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2 medium garlic cloves, finely chopped
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1 teaspoon kosher salt, plus more as needed
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1/2 teaspoon freshly ground black pepper, plus more as needed
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20 ounces baby spinach, washed
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2 medium scallions, finely chopped (white and light green parts only)
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1 cup sour cream
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1/2 cup mayonnaise
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2 teaspoons Worcestershire sauce
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1 teaspoon freshly squeezed lemon juice
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Saltine or Ritz crackers, crostini, carrot sticks, celery sticks, or thick-cut potato chips, for serving
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