spinach dip

★★★★★ 1 Review
emit1961 avatar
By mary Armstrong
from San Antonio, TX

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!

★★★★★ 1 Review
serves 12 or 3 cups
prep time 45 Min

Ingredients For spinach dip

  • 1 1/2 Tbsp
    unsalted butter
  • 1 1/2 Tbsp
    olive oil
  • 1 lg
    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

  • 1
    Heat 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.
  • 2
    Transfer spinach mixture to food processor; pulse until spinach is fairly smooth. Add sour cream and feta; pulse just until blended.
  • 3
    Spoon into a bowl, cover and refrigerate until cold.
  • 4
    Serve with anything that holds dip:)) This dip can be made up to two days ahead and refrigerated.
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