Spinach Dip
By
mary Armstrong
@emit1961
1
This is a great potluck dish. Bring along anything that holds dip....i.e. sun chips, pita chips, breadsticks, or vegetables such as radishes, carrots, green peppers, celery sticks and cherry tomatoes.
This dip can be made up to TWO days ahead and refrigerated.
This is mmmmm good!
This dip can be made up to TWO days ahead and refrigerated.
This is mmmmm good!
Rating:
★★★★★ 1 vote
Serves:
12 or 3 cups
Prep:
45 Min
Ingredients
- 1 1/2 Tbsp
- unsalted butter
- 1 1/2 Tbsp
- olive oil
- 1 large
- onion, chopped
- 3 clove
- garlic, minced
- 2 pkg
- (5 ounces each) baby spinach
- 1/2 tsp
- kosher salt
- 1/2 tsp
- freshly ground black pepper
- 3/4 c
- sour cream ( i use reduced fat)
- 6 oz
- feta cheese, crumbled
How to Make Spinach Dip
- 1Heat butter and oil in a dutch oven over medium heat. Add onion and garlic; cook 5 minutes or until onion is tender. Stir in spinach, salt and pepper; continue to cook, tossing 1-2 minutes or until spinach just wilts.
Cool this mixture to room temperature. - 2Transfer spinach mixture to food processor; pulse until spinach is fairly smooth. Add sour cream and feta; pulse just until blended.
- 3Spoon into a bowl, cover and refrigerate until cold.
- 4Serve with anything that holds dip:))
This dip can be made up to two days ahead and refrigerated.
