spinach dip

Name: Spinach Dip
Prep time: 45 min
Yield: 12
Ingredients: 1 1/2 tablespoon(s) unsalted butter; 1 1/2 tablespoon(s) olive oil; 1 large onion, chopped; 3 clove(s) garlic, minced; 2 package(s) (5 ounces each) baby spinach; 1/2 teaspoon(s) kosher salt; 1/2 teaspoon(s) freshly ground black pepper; 3/4 cup(s) sour cream ( i use reduced fat); 6 ounce(s) feta cheese, crumbled

(1 RATING)

127 Pinches 1 Photo

mary Armstrong

San Antonio, TX

Updated on Sep 9, 2012

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!

Rate

prep time 45 Min

cook time

method ---

yield 12 or 3 cups

Ingredients

1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 packages (5 ounces each) baby spinach
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup sour cream ( i use reduced fat)
6 ounces feta cheese, crumbled

How To Make spinach dip

Step 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.

Step 2

Transfer spinach mixture to food processor; pulse until spinach is fairly smooth. Add sour cream and feta; pulse just until blended.
Step 3

Spoon into a bowl, cover and refrigerate until cold.
Step 4

Serve with anything that holds dip:)) This dip can be made up to two days ahead and refrigerated.
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