This dip can be made up to TWO days ahead and refrigerated.
This is mmmmm good!
★★★★★ 1 vote5
1 1/2 Tbspunsalted butter
1 1/2 Tbspolive oil
1 largeonion, chopped
3 clovegarlic, minced
2 pkg(5 ounces each) baby spinach
1/2 tspkosher salt
1/2 tspfreshly ground black pepper
3/4 csour cream ( i use reduced fat)
6 ozfeta cheese, crumbled
How to Make Spinach Dip
- 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.
- Transfer spinach mixture to food processor; pulse until spinach is fairly smooth. Add sour cream and feta; pulse just until blended.
- Spoon into a bowl, cover and refrigerate until cold.
- Serve with anything that holds dip:))
This dip can be made up to two days ahead and refrigerated.